COCONUT HADDOCK RECIPES
COCONUT STEWED HADDOCK RECIPE | SIDECHEF
A quick coconut stew putting some pieces of Haddock to good use. This dish is sure to satisfy your fish craving!
Provided by CaribbeanPot
Categories Pescatarian Low-Carb Whole30 30 or Less Easy Quick and Easy Quick Dairy-Free Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Stove Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Total Time 1500S
Yield 4
Number Of Ingredients 11
Steps:
- Cut your Haddock Fillet (1 pound) into 2-3 inch pieces and wash with the juice of half the Lemon (1/2) and cool water.
- Heat the Coconut Oil (1 1/2 tablespoon) in a deep pan over med/high heat. Then add the Garlic (2 clove), Pimiento Pepper (2), and Scotch Bonnet Pepper (1/4). Turn the heat down to as low as it can go and cook for a minute.
- Next add the leaves of the Fresh Thyme (4 sprig), Scallion (2), and Freshly Ground Black Pepper (1/8 teaspoon). Cook for another 2-3 minutes.
- Turn the heat up to medium, then add the pieces of fish and gently stir to coat with the flavors we started off with. Then add the Coconut Milk (1/2 cup), Salt (1/2 teaspoon) and remaining juice from the Lemon (1/2). Bring to a simmer but don’t allow it to boil rigorously.
- Cook on a simmer for about 5-7 minutes, depending on how thick your fish is. Taste for salt and adjust to your liking, then the dish is done! You may top it with some finely chopped parsley and serve with hot steamed rice, pasta, or dip in your favorite crusty bread. Enjoy!
Nutrition Facts : Calories 55 calories, ProteinContent 5.6 g, FatContent 3.2 g, CarbohydrateContent 1.4 g, FiberContent 0.5 g, SugarContent 0.2 g, SodiumContent 126.6 mg, SaturatedFatContent 2.6 g, CholesterolContent 16.2 mg, TransFatContent 0.0 g, UnsaturatedFatContent 0.2 g
THAI COCONUT HADDOCK - BIGOVEN.COM
"Light and easy!"
Total Time 20 minutes
Prep Time 30 minutes
Yield 2
Number Of Ingredients 11
Steps:
- "Best if prepared in a wok. Heat medium - high, add coconut oil, red bell peppers (sliced), shallots (sliced), Thai chili (chopped), mushrooms (halved), and cook until glossy. Then add cumin and curry, stir well and add coconut milk, bring to semi-boil and add haddock (cut into 3 inch slices), cook for about 7 minutes on medium until the pink of the fish is almost not visible. Add basil and sea salt (roughly chopped) and cover for another 4 minutes) Serve and enjoy!"
Nutrition Facts : Calories 451 calories, FatContent 11.3935125004842 g, CarbohydrateContent 25.2171000028315 g, CholesterolContent 165.015 mg, FiberContent 4.31200011528037 g, ProteinContent 62.4783750004856 g, SaturatedFatContent 7.7582750001116 g, ServingSize 1 1 Serving (711g), SodiumContent 235.759500000477 mg, SugarContent 20.9050998875511 g, TransFatContent 1.69240750015624 g
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