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Fish with Coconut-Shallot Sauce

September 14th, 2016
Fish with Coconut-Shallot Sauce

Servings: 4


  • 1 1⁄4 lbs. mahi-mahi or red snapper
  • 3 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 1 shallot, diced
  • 1 cup coconut milk
  • 1⁄4 cup unsweetened toasted coconut chips
  • 2 English cucumbers, peeled



Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a 1⁄4 turn and repeat all the way around. Set asides on paper towel to soak up excess liquid. Position the rack in the upper third of the oven and preheat the oven on the high broiler setting.

Line a baking sheet with parchment paper. Mash garlic with a dash of salt to create a paste. Combine with 1 tablespoon melted coconut oil, thyme and pepper to taste. Place the fish on the baking dish and spread the paste on top. Heat the remaining 1-tablespoon of coconut oil in a medium skillet over medium heat. Add shallots and cook, stirring for a minute. Add coconut milk, increase heat to medium-high and bring to a simmer.

Reduce heat to medium-low and simmer until liquid has reduced to 3⁄4 cup, about 6 minutes. Meanwhile, broil the fish until just cooked through, about 6-8 minutes. Layer the noodles, fish and top with sauce.


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