Coconut Lime Haddock With Rice Recipe

About this recipe

A flavorful pescatarian dinner featuring tender haddock fillets simmered in a creamy coconut lime sauce with a hint of spice, served alongside fluffy rice. Perfect for a satisfying and wholesome evening meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves ( Kottambari Soppu )
• 25 g Parsley
• 100 g Garlic - Single Clove
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 100 g Fresh Green Jalapeno
• 2.5 Kg Austin Whole Peeled Tomato
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 Ml Kara Coconut Cream
• 500 G Kinwaaquinoa
• 1 kg Akar Powder Salt

Instructions

1. 1. In a large plastic Ziploc bag, combine 2 teaspoons of chopped cilantro, 2 teaspoons of chopped parsley, 1/4 teaspoon of salt, 1 minced garlic clove, and 2 tablespoons of lime juice. Add the haddock fillets, turn to coat, and let marinate for 20-30 minutes.
2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 chopped onion, 1 diced red bell pepper, and 1 finely chopped jalapeno. Sauté for about 7 minutes until the vegetables are softened.
3. 3. Stir in 1 cup of chopped tomato and cook for an additional 3 minutes, allowing the flavors to meld.
4. 4. Pour in 1 can of light coconut milk and add the remaining 1/4 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
5. 5. Place the marinated haddock fillets into the skillet in a single layer, along with the marinade. Spoon some of the sauce over the fish. Return the mixture to a simmer, cover, and cook for about 10 minutes or until the fish is cooked through, stirring occasionally.
6. 6. Transfer the cooked fish and sauce to a serving platter. Top with the remaining 1/4 cup of chopped tomato, 2 teaspoons of chopped cilantro, and 2 teaspoons of chopped parsley. Serve immediately with cooked rice and lime wedges on the side.