Fish in Toasted Coconut Sauce with Sweet Potato Mash and Warm Cabbage Salad

Instructions

1. 1

   1. Season the fish fillets with 1 tablespoon (15 ml) lime juice, 2 minced garlic cloves, dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 15 minutes while you prepare the remaining components.

2. 2

   2. Place the sweet potato in a pot with enough water to cover it. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes, until very tender. Drain well.

3. 3

   3. Mash the hot sweet potato with the butter, 2 crushed garlic cloves, 1/4 cup (60 ml) coconut milk, 1/4 teaspoon salt, and a little black pepper. If you want a smoother mash, add the hot water gradually. Keep covered and warm.

4. 4

   4. In a large skillet, heat 1 tablespoon (15 ml) vegetable oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, until lightly browned but not fully cooked through. Transfer to a plate.

5. 5

   5. In the same skillet, add another tablespoon (15 ml) vegetable oil. Sauté the chopped red onion and sweet peppers for 3 minutes. Add the remaining 2 minced garlic cloves and cook 30 seconds more.

6. 6

   6. Pour in the remaining coconut milk and cook over medium heat for 5 to 7 minutes, stirring, until the sauce reduces slightly and develops a lightly toasted character. Stir in 2 tablespoons chopped cilantro and adjust with the remaining salt and pepper.

7. 7

   7. Return the fish to the skillet, spoon the sauce over it, and cook over medium-low for 4 to 6 minutes, until opaque and flaky. If checking internal temperature, the fish should reach 145°F (63°C).

8. 8

   8. For the warm salad, heat the last tablespoon (15 ml) vegetable oil in another skillet over medium heat. Add the cabbage and red onion strips and sauté for 2 minutes. Add the white vinegar, the remaining tablespoon (15 ml) lime juice, brown sugar, and a pinch of salt. Cook 2 minutes more, until slightly softened but still textured. Toss with the remaining cilantro.

9. 9

   9. Serve a bed of sweet potato mash on each plate, top with one fish fillet and plenty of toasted coconut sauce, and add the warm cabbage salad on the side.