I recently had a guest over for dinner who's from Aruba. So I decided to come up with a Caribbean-inspired meal that's not only healthy but hearty. Everyone loved it so much that I decided it's time to revisit my blog. Sorry it's been so long! The great thing about these recipes is they are extremely simply and you can switch out the ingredients. Use any fish you like. And if you don't like coconut milk, try buttermilk -- still a nutritious alternative despite the bad wrap it usually gets. But, of course, that takes away the "Caribbean" feel.
Baked Coconut Fish
Ingredients:
2 filets of flounder (or whatever white fish you prefer)
1 can coconut milk (I do not suggest "lite" coconut milk - trust me)
2 teaspoons chipotle chili powder (optional)
2 cups crusty bread, sliced and lightly toasted
fresh parsley
2 garlic cloves
1 cup sliced almonds, toasted (optional)
**Tip: This is a great way to use up an old loaf of bread that's beginning to grow stale.
Directions:
Heat oven to 375.
In a bowl, mix together the coconut milk and chipotle chili powder. Season with salt and pepper. Add fish. Or you can place the fish in a large ziplock bag and pour the coconut milk mixture over it. Make sure the fish is totally covered in milk. Let this sit for about 30 minutes. Meantime, put the bread, garlic and a couple handfuls of parsley in a food processor. Season with salt and pepper. Then pulse until it becomes a bread crumb mixture. (sometimes I like to add a little Extra Virgin Olive Oil so that it sticks together) Take the fish out of the marinade and shake off the excess milk. Place on a baking sheet. Pile the bread crumb mixture on top of the fish. Bake for 20 to 30 minutes (depending on the size of the filets). While the fish is baking, toast the almonds. When the fish is done sprinkle them on top (but save some for the risotto!!).
Coconut Risotto
Ingredients:
1 cup Jasmine rice
2-3 tablespoons butter
1.5 cans of chicken stock (try low sodium so you can control the salt)
1 can coconut milk
half a yellow or white onion, diced
Directions:
Put a medium-sized pot on medium heat. Add the butter and the onion and let it sweat a few minutes. Season with a pinch of salt and pepper. Add the rice and stir to coat with butter. Season again and saute for a couple minutes. Add about half a can of chicken stock and stir. Keep stirring until stock is absorbed. Add the rest of that can and stir. Again, keep stirring until stock is absorbed. Add the rest of the stock (another half can) and stir. Keep stirring. At this point, taste the rice. It should be nearly done with just a bit of firmness. Now add the entire can of coconut milk and stir. Keep stirring. Yes, you must babysit this dish. But, other than stirring, there's not much to it. The risotto is done when the milk reduces by about half. The rice should look creamy, not soupy. Be sure to give it a taste. If it's still not done, try adding more water (a 1/4 cup at a time) and keep stirring. But you don't want the rice to be gummy. When serving, sprinkle with the remaining toasted almonds. (This really makes the dish, if you ask me!!)
**Tip: I made these two dishes with roasted asparagus. Super simple: just spread them out on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake at the same temperature as the fish for about 20 minutes.
