Food recipes
Fish Baked in Coconut Milk
Fish Baked in Coconut Milk Ingredients: fish, cod, atlantic, raw lemon juice, raw oil, olive, salad or cooking onions, raw oil, olive, salad or cooking spices, garlic powder spices, ginger, ground peppers, sweet, gree...
Fish Baked in Coconut Milk
Ingredients:
fish, cod, atlantic, raw
lemon juice, raw
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
spices, coriander seed
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
spices, turmeric, ground
spices, fennel seed
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, coriander seed
Directions:
Cut fillets crosswise into strips 2-inches wide.
Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
Bake, uncovered, for 10 minutes in the preheated oven.
Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.
Ingredients:
fish, cod, atlantic, raw
lemon juice, raw
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
spices, coriander seed
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
spices, turmeric, ground
spices, fennel seed
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, coriander seed
Directions:
Cut fillets crosswise into strips 2-inches wide.
Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
Bake, uncovered, for 10 minutes in the preheated oven.
Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.