Fish With Coconut Ginger Sauce

Recipe by threeovens
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
  • Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
  • In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
  • Add remaining garlic and ginger, stirring.
  • Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
  • Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
  • Strain, discard solids, season with salt and pepper; keep warm.
  • Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
  • In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
  • To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.
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