Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together coconut milk, lime juice, honey, soy sauce, garlic, salt, and pepper until well combined.
3. Brush fish fillets with olive oil and season with salt and pepper.
4. Place fish fillets on the grill or grill pan and cook for 3-4 minutes on each side, or until cooked through.
5. Remove fish from the grill and transfer to a serving platter.
6. Pour the coconut-lime sauce over the fish fillets and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 15g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped jalapeno or red pepper flakes for a spicy kick.
- Substitute lime juice with lemon juice for a different flavor profile.
Tips and tricks:
- Make sure to brush the fish fillets with oil to prevent sticking to the grill or grill pan.
- Use a fish spatula to flip the fish fillets to prevent them from falling apart.
- Let the fish rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover fish and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat fish and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve fish fillets on a bed of rice or quinoa for a complete meal.
- Garnish with lime wedges and extra cilantro for added flavor.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side of grilled vegetables or a green salad.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the fish fillets are sticking to the grill or grill pan, make sure they are well oiled before placing them on the heat.
Food safety advice:
- Make sure fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Coconut and lime are common ingredients in many tropical cuisines, including Thai and Caribbean.
Flavor profiles:
- This dish is sweet, tangy, and savory with a tropical twist.
Serving suggestions:
- Serve fish fillets on a large platter with the sauce drizzled over the top.
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Region: Thai