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!