Coconut Lime Fish à la Nage

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

TAKES 25 MINUTES

Coconut Lime Fish à la Nage

In Thailand coconut milk is a dietary staple because its antimicrobial properties detoxify the system and help prevent illness. We love it for its healthy qualities and its yummy, naturally sweet flavor. Whip up this simple, rich fish broth in 20 minutes or less and impress your friends and family with a gourmet nourishing meal. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

4 (6-ounce) pieces of your favorite white fish with skin intact (we suggest Wild Alaskan Cod)

2 Tbs. coconut oil

2 shallots, thinly sliced

2 Tbs. fresh ginger, peeled and minced

½ Tbs ground coriander

2 (14-ounce cans) full-fat coconut milk

2 tsp. fish sauce

2-inch piece lime peel

2-3 cups spinach leaves

2 Tbs. lime juice

1 handful each fresh cilantro and basil

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INSTRUCTIONS

In a large, deep-bottomed sauté pan, heat coconut oil over medium heat. Once hot and shimmering, add shallot, ginger and coriander and sauté, stirring frequently to prevent browning, until shallot is translucent, about 3 min. Add coconut milk, fish sauce and lime peel.
Pat fish dry and season with salt and pepper and nestle fish into the coconut milk; fish should be partially submerged. Bring to a simmer and cover. Cook covered until fish is just cooked through, or registering 135 degrees, about 5 minutes. In the last 2 minutes of cooking, nestle spinach into the liquid to surround the fish and continue cooking spinach is wilted and bright green.
Using a slotted spoon, divide fish and spinach between four bowls. Stir the lime juice into the broth, along with enough water to create desired broth consistency and flavor and season to taste with salt and pepper.
Divide coconut broth among bowls to surround the fish and spinach and garnish with fresh herbs and extra lime wedges.

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