For the Coconut Marinade
- ¾ cup unsweetened coconut milk
- 1-inch piece fresh ginger, scrubbed and finely grated
- 1 garlic clove, finely grated
- ½ teaspoon ground turmeric
- ½ teaspoon red-pepper flakes
- 1 tablespoon honey
- 1 teaspoon kosher salt, plus more for the tomatoes
- 2 limes, divided
- ½ cup chopped cilantro, divided
For the Fish and Tomatoes
- 4 fish fillets, 6 ounces each, such as snapper, haddock, striped bass, fluke, sablefish, or salmon
- 2 pints cherry or grape tomatoes
- 3 tablespoons olive oil, divided
Instructions
1
In a large bowl, whisk together the coconut milk, grated ginger, garlic, turmeric, red-pepper flakes, honey, and 1 teaspoon salt.
2
Zest and juice 1 lime directly into the coconut mixture, then stir in ¼ cup chopped cilantro.
3
Add the fish fillets and turn to coat. Refrigerate and marinate for 15–30 minutes.
4
Meanwhile, position one oven rack in the lower-middle position and another as close as possible to the broiler. Heat the oven to 425°F (220°C).
5
Arrange the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt, and toss to coat.
6
Place the marinated fish among the tomatoes and spoon all the marinade over the fillets. Drizzle the remaining 1 tablespoon olive oil over the fish.
7
Roast on the lower-middle rack for 8–10 minutes, depending on thickness, until the surface is opaque but the center is not yet cooked through. Remove the pan and heat the broiler to high.
8
Move the pan under the broiler and cook for 5–6 minutes, rotating once, until the fish is tender and the tomatoes begin to brown in spots.
9
Cut the remaining lime into wedges. Divide the fish and tomatoes among plates, spoon the pan juices over the fish, garnish with the remaining cilantro, and serve with lime wedges.
💡 Cook's Tips
- Choose flexible fish: Snapper, haddock, striped bass, fluke, sablefish, or salmon all work; adjust cooking time for thickness.
- Do not fully cook before broiling: The center should still be underdone after roasting so the fish stays moist during the final broil.
- Watch the broiler closely: Rotate the pan once for even browning and remove it as soon as the fish is tender.
- Save every drop: The coconut-tomato pan juices are the sauce; spoon them generously over each serving.
- Serve with: Toasted baguette or steamed rice is ideal for soaking up the sauce.
Main Course
Seafood
Coconut