¾ cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
½ teaspoon ground turmeric
¼ teaspoon red-pepper flakes
2 teaspoons honey
½ teaspoon salt
1 lime
4 (6-ounce) boneless fish fillets
2 pints cherry or grape tomatoes
2 tablespoons olive oil
Step 1
In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and salt. Zest and juice 1 lime directly into the coconut milk mixture.
Step 2
Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
Step 3
Heat oven to 425 degrees. Line 13×9 baking dish with foil or parchment paper.
Step 4
Pierce the tomatoes with a fork so that they won’t explode in the oven. Place the tomatoes on the lined baking dish. Drizzle with 2 tablespoons olive oil, sprinkle lightly with salt and toss to coat. Place the marinated fish between the tomatoes.
Step 5
Spoon the marinade from the bowl over the fish. Bake for 20 minutes or until the fish is flakey.
Step 6
Place the fish and tomatoes on serving plates and pour the remaining sauce from the baking dish onto the fish.
One of NYT Most Popular Recipes.