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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut Fish & Tomato Bake   
    Categories: Seafodd, Vegetables, Chilies, Herbs, Citrus   
         Yield: 4 servings   
       
       3/4 c  Unsweetened coconut milk   
         1    (1") piece fresh ginger;   
              - scrubbed, fine grated   
         1 cl Garlic; fine grated   
       1/2 ts Ground turmeric   
       1/2 ts Red-pepper flakes   
         1 tb Honey   
              Salt   
         2    Limes   
       1/2 c  Chopped cilantro   
         4    (6 oZ EA) fish fillets; skin   
              - opt   
         2 pt Cherry or grape tomatoes   
         3 tb Olive oil   
       
     In a large bowl, whisk together the coconut milk,   
     ginger, garlic, turmeric, red-pepper flakes, honey and 1   
     teaspoon salt.   
        
     Zest and juice 1 lime directly into the coconut milk   
     mixture. Stir in ¼ cup chopped cilantro. Add the fish   
     fillets and turn to coat. Marinate in the refrigerator   
     for 15 to 30 minutes.   
        
     Meanwhile, adjust an oven rack to the lower-middle   
     position. Arrange another rack in the position closest   
     to the broiler heat source. Heat oven to 425 degrees.   
        
     Place the tomatoes on a large sheet pan. Drizzle with 2   
     tablespoons olive oil, season with salt and toss to   
     coat. Place the marinated fish between the tomatoes and   
     spoon all the marinade from the bowl over the fish.   
     Drizzle 1 tablespoon of oil over the fish. Transfer the   
     pan to the lower-middle rack and roast until the surface   
     of the fish is opaque but the center is not cooked   
     through, 8 to 10 minutes, depending on thickness of the   
     fish. The fish should not flake easily with a fork.   
     Remove the pan from the oven and heat the broiler to   
     high.   
        
     Move the pan to the broiler and finish cooking, rotating   
     the pan once, until the fish is tender and the tomatoes   
     are just beginning to brown in spots, 5 to 6 minutes,   
     depending on thickness of the fish. Slice the remaining   
     lime into wedges.   
        
     Divide the tomatoes and fish among dishes and tip the   
     pan juices over the fish. Garnish with the remaining ¼   
     cup cilantro and serve with lime wedges for squeezing.   
        
     By: Yewande Komolafe   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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