Fish with Coconut-Shallot Sauce

Ingredients

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ¾ tsp or 5g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Grouper

  Fish, mixed species, raw

  20 oz or 567g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Coconut milk

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

  1 cup or 226g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 tbsp or 21g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Skin and cut the fish into number of servings being prepared. Finely chop the shallots and slice the lime into wedges.
2. Position the oven rack in the upper third of the oven and preheat the broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
3. Mash the garlic and two-thirds of the salt on a cutting board with a fork to make a thick paste. Combine with half of the oil, thyme, and pepper.
4. Place the fish on the prepared pan and spread the paste on top.
5. Heat the remaining oil in a medium skillet over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the 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 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 wedges.

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