Fish with Coconut-Shallot Sauce

Ingredients

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  ¼ tbsp or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Pepper

  Spices, white

  ¹⁄₁₆ tbsp, ground or 0.6g

• Grouper

  Fish, mixed species, raw

  20 oz or 567g

• Shallots

  Raw

  ½ shallot (medium) or 20g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Coconut meat

  Nuts, raw

  ¼ cup, shredded or 20g

• Limes

  Raw

  1 fruit (2" dia) or 67g

Directions

1. Skinned and cut fish into 4 portions. Finely chop shallots, slice lime into wedges.
2. Place the oven rack in upper third place in the oven; preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
3. Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper.
4. Place the fish on the prepared pan and spread the paste on top of it.
5. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add finely chopped shallot and cook, stirring, for 30 seconds. Add coconut milk, increase heat to medium-high and bring to a simmer.
6. Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 6 minutes. Season with the remaining 1/4 teaspoon salt and pepper to taste.
7. Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.

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