I love fish. It’s a simple, healthy protein that translates into an easy meal. And the kids love it!
2 whole red snapper, cleaned, with head on
1 lemon or lime, sliced
1 tbsp sea salt
1/2 cup cilantro
2 tbsp sesame oil
2 tbsp butter
2 tbsp lemon or lime juice
3 tbsp fresh ginger grated/diced
4 cloves garlic, minced
4-6 scallions, chopped
3 tbsp coconut oil (or classic olive oil NOT extra virgin olive oil)
Two medium balls of aluminum foil
Preheat oven to 425. In a food processor or blender, combine salt, cilantro, sesame oil, butter, lime juice, ginger, garlic, scallions (leaving some for garnish) and coconut or olive oil. Pulse on high until you have a paste. Set aside.
Make 4-5 parallel slashes on each side of the fish, about 3 inches long — go almost to the bone. Rub fish with paste including cavity, take extra care to get paste inside slashes. Stuff fish with 2-3 lemon/lime slices. In a roasting pan, stand the fish upright by splaying the belly flaps open and placing aluminum foil balls under tail to stabilize fish. Bake until fish just flakes, about 20-30 minutes, be careful not to dry fish out. Lift fillets off bones and place atop bed of spinach. Pour the Red Curry Coconut Cream Sauce and scallions on top of that, and serve. Dee-lish!
Red Curry Coconut Cream Sauce
The perfect accompaniment.
4 tbsp red curry paste
1 can whole or light coconut milk
3 tbsp natural crunch peanut butter
2 tbsp sesame oil
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp turbinado sugar
1/2 cup chicken broth
2 tbsp minced garlic
Pour coconut milk into a small sauce pan over high heat. Just as it sets to boil, turn down the heat to medium and add peanut butter, sesame oil, fish sauce, lime juice, sugar and garlic. Whisk until smooth. On medium heat, simmer until thickened for about 10 minutes. Slowly add broth until you achieve the desired consistency. The longer you cook the sauce the thicker it gets. If using it in another high heat dish such as baking, do not cook any longer, as it will thicken as it cooks in the other dish.