Broiled Tripletail with Coconut Curry Sauce
INGREDIENTS:
1 x 18” Tripletail fillet and skinned ½ tsp ground cumin
4 tsp low sodium soy sauce 1 tsp dark sesame oil (divided)
½ tsp kosher salt divided 1 Tbsp brown sugar
2 tsp minced ginger 1 x 14oz can coconut milk
2 garlic cloves minced 2 Tbsp chopped cilantro
1 cup chopped red bell peppers 4 lime wedges
1 cup chopped green onions cooking spray
1 tsp curry powder 2-3 cups cooked jasmine rice
1 tsp red curry paste
Method for Sauce:
Preheat Broiler as you make sauce. Heat ½ tsp sesame oil in large nonstick skillet over medium heat. Add ginger, garlic and cook a minute or so. Add red peppers and green onions for another minute. Stir in curry powder, paste and cumin and cook for another minute. Add soy sauce, sugar, ¼ tsp salt and coconut milk and bring to a simmer (DO NOT boil). Simmer for about 2 minutes and remove from heat and keep stirring. Set aside until the fish is cooked.
Method for Broiling Fish:
Brush fish with ½ tsp sesame oil, sprinkle with rest of the salt. Coat shallow baking sheet with cooking spray and place fish on cooking sheet. Broil for 7 minutes or until fish flakes easily when tested with fork (do not place rack too close to broil heat source. Remove from oven and let rest for 2 mins before plating.
Method to Plate:
Scoop ¾ cup cooked rice on a plate. Place fish fish and lime wedges on plate and drizzle one large spoon of curry sauce over fish. Garnish with a few sprigs of fresh cilantro and enjoy.
Recipe by Eddie Suarez
INGREDIENTS:
1 x 18” Tripletail fillet and skinned ½ tsp ground cumin
4 tsp low sodium soy sauce 1 tsp dark sesame oil (divided)
½ tsp kosher salt divided 1 Tbsp brown sugar
2 tsp minced ginger 1 x 14oz can coconut milk
2 garlic cloves minced 2 Tbsp chopped cilantro
1 cup chopped red bell peppers 4 lime wedges
1 cup chopped green onions cooking spray
1 tsp curry powder 2-3 cups cooked jasmine rice
1 tsp red curry paste
Method for Sauce:
Preheat Broiler as you make sauce. Heat ½ tsp sesame oil in large nonstick skillet over medium heat. Add ginger, garlic and cook a minute or so. Add red peppers and green onions for another minute. Stir in curry powder, paste and cumin and cook for another minute. Add soy sauce, sugar, ¼ tsp salt and coconut milk and bring to a simmer (DO NOT boil). Simmer for about 2 minutes and remove from heat and keep stirring. Set aside until the fish is cooked.
Method for Broiling Fish:
Brush fish with ½ tsp sesame oil, sprinkle with rest of the salt. Coat shallow baking sheet with cooking spray and place fish on cooking sheet. Broil for 7 minutes or until fish flakes easily when tested with fork (do not place rack too close to broil heat source. Remove from oven and let rest for 2 mins before plating.
Method to Plate:
Scoop ¾ cup cooked rice on a plate. Place fish fish and lime wedges on plate and drizzle one large spoon of curry sauce over fish. Garnish with a few sprigs of fresh cilantro and enjoy.
Recipe by Eddie Suarez