Friday, February 19, 2010

Recipe: Fish + Potatoes with Coconut Saffron Sauce

This dish is sunny + warm. Perfect for a February evening and simple to put together. I've thrown some carrots into the mix, with great effect. I have also used Black Cod in place of the Opah. Just make sure you have a meaty fish that will hold together during cooking. If you happen to have some leftover roasted potatoes on hand, you can pull this off in a flash!

Fish + Potatoes with Coconut Saffron Sauce
serves 6

1.5 lbs Red potatoes, sliced 

2 medium sweet potatoes, sliced 

Mild curry powder 

Salt & Pepper 

Olive Oil

Pre-heat the oven to 400 

Toss all potatoes with olive oil, salt & pepper, curry powder 

Roast at 400 for 30-45 minutes, stirring occasionally until fork tender

1 cup veggie stock 

1 clove garlic, crushed or halved 

1 can coconut milk 

Juice of 1 – 2 limes

1 bunch of cilantro 

Pinch of saffron

Heat veggie stock in small saucepan 

Add coconut milk 

Add pinch of saffron 

Add 2-3 stalks of cilantro 

Bring to a boil and reduced heat.
Reduce liquid until ½ to ¾ volume 

Add lime (or lemon) juice to taste 


2 lbs of Opah or other ‘meaty’ fish, cut into 6 filets 

Olive Oil 

Salt & Pepper 

Mild curry powder

Heat oil in large sauté pan until oil shimmers 

Season filets on 1 side with s&p and curry powder 

Place seasoned side down in skillet 

While cooking, season ‘up’ side of fish 

Continue to sauté on all 4 sides until fish is medium rare in middle (about 10 minutes total) or well done...this will vary depending on the thickness of your fish!

To plate: Place potatoes in shallow bowl or rimmed plate, top with fish and pour over sauce. Garnish with chopped cilantro. Serve warm!

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