Coconut Spice-Coated Fish with Cilantro-Yogurt Aioli

As many fish lovers know, a few of the greatest dishes are quite simple. This dish is simply that: it takes little or no time but is crammed with taste. Many sorts of flat white fish can be utilized. You would possibly even strive it on flattened hen breasts. The cilantro-aioli is a recent, much less fattening model of the beloved sauce.

See different associated recipes in Turmeric—A Golden Alternative 

Yield: four servings
Prep time: 10 to 15 minutes
Shelf life: fish 1 day; aioli: at the least 1 week underneath refrigeration


2 ounces cilantro
½ ounce garlic cloves
four ounces plain Greek yogurt, ideally not nonfat
2 ounces coconut oil
1 teaspoon Dijon mustard
⅛ to ¼ teaspoon turmeric
¼ teaspoon salt

four ounces finely shredded unsweetened coconut
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon floor turmeric
½ teaspoon salt
¼ teaspoon floor mustard
⅛ teaspoon floor black pepper
Pinch cayenne
four (5- to 6-ounce) flounder, or different flat white fish fillets, blotted dry
1 massive egg
Coconut oil


  1. Make the aioli: In a meals processor or electrical blender, mix the cilantro, garlic, and yogurt and purée till easy. Add the coconut oil, mustard, and salt and mix. Scrape right into a squeeze container and put aside till wanted.
  2. For the fish: In a flat dish, stir collectively the coconut, paprika, cumin, turmeric, salt, mustard, pepper, and cayenne till nicely blended. 
  3. Beat the egg in a flat dish. Dip every fillet into the egg, letting the surplus fall again into the dish. Switch to the coconut-spice combination and coat nicely.  
  4. Soften the coconut oil in a big, heavy skillet over medium warmth till scorching and rippling. Add the fish fillets and prepare dinner till golden brown, flip and prepare dinner the second aspect till browned, four to five minutes per aspect. Take away, drizzle on the aioli, and serve. Alternatively, spoon the aioli alongside the fillets.

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