Seafood with Coconut-Lime Sauce

Fish Fillet with Coconut-Lime Sauce

This is a wonderful dish that takes you outside the box in experimenting with new ingredients.  The sauce goes wonderful with any firm white fish... Halibut (used here), red snapper, sea bass.  Even shrimp and chicken can be used.  Quite versatile as it makes a lot so you can use it over a different protein and still have a fresh meal.  Instead of the peanuts use macadamia nuts that are lightly toasted for a different twist on this great dish!

 4 x 8oz fish fillets (halibut, red snapper, sea bass recommended - see notation above for additional options)

2 Tbsp mayonnaise

1/2 cup chopped dry roasted peanuts*

1/4 cup fresh copped cilantro

Coconut-Lime Sauce (recipe follows)

Salt and pepper

Make the coconut-lime sauce:

1 jalapeno, seeded and chopped

1 Tbsp vegetable oil

1 small red onion. chopped

4 cloves garlic, chopped

1 14 oz can coconut milk

1/2 cup (4 oz) cream of coconut (Coco Lopez)

1/4 cup fresh lime juice

1 tsp honey

salt and pepper

In a saucepan over medium-high heat, add the jalepeno and cook, stirring, until chili starts to take on color, approximately 3 minutes.  Add oil, oinion, and garlic.  Cook, stirring, until onion is softened but not browned, about 5 minutes.  Add coconut milk and cream of coconut.  Stir to combine and bring to boil then reduce to simmer.  Allow sauce to simmer for about 10-15 minutes until thickened to allow flavors to combine.  Transfer to a blender and process until smooth.   Add in honey and lime juice.  Sauce will keep for about 3 days in refrigerator.  Reheat before serving.

For the Fish:

Preheat grill to high heat. 

Coat all sides of the fish with mayonnaise.  Season with salt and pepper.

Place fish on oiled grill grates and cook, turning once (if you have a fish with skin on it you can cook the fish the entire time on the skin side)  Cook approximately 8 minutes per inch of thickness, until fish is just opaque.

Transfer fish to platter.  Top with warm coconut-lime sauce, peanuts and cilantro.  Serve immediately.

*For a twist use Macadamia nuts.  Roughly chop them and toast them on a non-stick skillet.

Eggplant Stacks

This is a great summer side dish and very simple to assemble.  To make it a full meal you just need to add some prosciutto for protein and you have a winner dish everyone will love,

Eggplant Stacks

2 large (globe) eggplants, about 1 pound each

1 tsp salt

1/4 tsp pepper

8 slices of mozzarella (or you can use the bagged shredded mozzarella)

4 bell peppers (red or orange work best)

1 jar of roasted bell peppers

Extra Virgin Olive Oil

Fresh basil leaves

8 slices Prosciutto (di Parma or San Daniel recommended), optional

juice from 1/2 a lime

Cut the eggplant in to 8 round slices, approximately 1/2-1 inch thick.  Sprinkle with salt and pepper and place on a grate to allow to dry out a bit.  Cover with a towel until ready to use.

Slice the bell peppers in half and remove stems and seeds.  Grill bell peppers over medium heat until they are blackened and blistered, turning occasionally.  Approximately 12-15 minutes.  Remove and set aside.  

In a food processor, blend the jarred bell peppers, with the oil from the jar and juice from 1/2 the lime.  Set aside.  When cool cut the peppers again in half.

Lightly brush the eggplant slices with olive oil.  Grill over medium heat until the undersides are well marked then flip them over and grill the other sides the same way.  About 3-4 minutes per side.

Preheat oven to 350 degrees.

 

On a baking tray lined with non-stick foil, place 4 slices of eggplant.  If using Prosciutto, place a slice on the eggplant. Place one slice of bell pepper on top.  Top with cheese and another slice of Prosciutto if using .  Top each with another slice of eggplant.  Top with remaining bell pepper slices.  Bake in oven until the cheese is melted.  Remove from oven.  

On a plate carefully transfer the eggplant stacks.  Top with basil leaves.  Spoon the bell pepper sauce around the plated eggplant stacks and serve.