10.05.2009

saffron coconut halibut

saffron coconut halibut Creamy, creamy coconut milk is one of my favourite ingredients to use. I especially like to use it for weeknight dinners, when I am starving, but still want something comforting and delicious. No one always has oodles of time to prepare dinner. But it doesn't mean that putting dinner on the table is a completely impossible feat involving extensive acrobatics either. I wouldn't say that this is the absolute fastest or the world's easiest dinner to prepare, but pretty darn close. Some cooking is still required. However, I would serve this dish for friends, and not feel guilty that it takes only seconds of hands on time, and because it is so very deliciously good. Saffron Coconut Halibut 1 boneless filet of halibut (or similar white fish) 1 can of coconut milk (I prefer full-fat) 1 tsp of saffron threads 1/2 tsp salt 1. Pre-heat the oven to 400 degrees. 2. In a small saucepan, bring the coconut milk, salt, and saffron threads (broken up with your finger tips) to a slight simmer. Be careful, as it splatters easily. 3. Place the filet in a glass baking dish. 4. Pour the coconut mixture over top. Place in the oven to bake for at least 20 minutes, check if the fish is flaking and no longer translucent. Continue to bake until cooked through. This will depend upon the thickness of the fish. 5. Serve the fish over basmati rice, and with chopped cilantro. Enjoy!

10 comments:

VeggieGirl said...

Coconut milk definitely adds such richness and flavor to dishes - love it!! Oh and you should try coconut butter. Diiiiivine.

gail said...

That's funny, I use coconut butter a LOT! I added a tablespoon to the rice while it was cooking, but normally I use it in desserts (raw, well you know, VeggieGirl!)

A Year on the Grill said...

I just bought my first batch of saffron threads and I have some left... This is gonna get made, simple, but the flavors will really stand out

Thanks for this post

Dawn (HealthySDLiving) said...

This looks so delicious!

Lisa said...

So nice to see someone else who appreciates the beauty of coconut! I use the milk all the time in curries, smoothies, cakes, you name it...and I love to cook with the oil. (And make body lotion with the oil.) Coconut flakes are great in muffins and mixed with nuts and honey for dessert...I'd better stop now before I bore everybody...

Miranda said...

I just subscribed to your site. You have absolutely amazing pictures! Not to mention this recipe is insane!!!! I love saffron and coconut, but never thought of topping it on fish! SO CREATIVE!

table kitchen said...

My mom always tells me to put coconut milk in some dishes that has cream or milk in it because it really adds flavor.

Jo said...

Love the combination of saffron and coconut. And I'm sure the dish was yummy!

Julie said...

Oh yum. I want this RIGHT NOW!

Anonymous said...

your pictures are incredible... are you also the photographer?

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