Coconut Lime Fish With A Paw Paw And Raspberry Salsa Recipes
PAPAYA WITH RASPBERRIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.
FRAGRANT COCONUT LIME & GINGER FISH BAKE
This is a wonderful fragrant dish, which you can oven bake or best still make on the bar-b-q it is great served with fresh salad or yummy plain rice. Just delicious once you try you will not be disappointed!!
Provided by Lil Ms Tropical
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
- Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
- Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
- Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
- Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
- Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.
COCONUT LIME FISH WITH A PAW PAW AND RASPBERRY SALSA
A nice Asian slant on cooking fish steaks of your choice on the BBQ or in the kitchen. Cooking time does not take in the marinading time.
Provided by Latchy
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cream, rind and chilies in small pan.
- Simmer stirring occasionally for about 10 minutes; cool.
- Poor the coconut mixture over the fish in a large bowl.
- Leave at this stage for 3 hours or overnight.
- Drain the fish over a small pan, reserving the marinade.
- Cook the fish uncovered on a heated oiled bbq plate or frypan until browned both sides and just cooked through- approx 3-4 minutes each side.
- Meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.
- Drizzle the marinade over the cooked fish and serve with the salsa.
- SALSA- Combine all ingredients in a bowl and leave for approx 30 minutes.
Nutrition Facts : Calories 361.8, Fat 22.6, SaturatedFat 19.5, Sodium 69.2, Carbohydrate 40.9, Fiber 9.9, Sugar 26.7, Protein 5.5
COCONUT & LIME FISH
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
- Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.
Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
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