Coconut curry style fish recipe

Ingredients

• 1¼ pounds boneless, skinless fish fillets (any variety), at least 1 inch thick
• 1 Tablespoon grapeseed oil
• ½ medium red onion, finely chopped
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced or pressed
• 1 pint grape or cherry tomatoes, cut in half
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1½ cups coconut milk
• 1 Tablespoon finely chopped fresh chives

• 1 cup coconut milk
• 2 limes, juiced
• ¼ teaspoon kosher salt
• 2 cups prepared brown rice

For the Coconut Curry-Style Fish
1. Wash the fish and pat very dry. Cut into 2-inch pieces.
2. Heat the oil in a medium saucepan over medium-high heat. Add the onion, ginger, and garlic and sauté until softened, about 3 minutes.
3. Add the tomatoes and sauté for another 3 minutes, stirring frequently to break up the tomatoes.
4. Add the cumin, salt, black pepper, and cayenne. Stir to combine, and cook for 2 minutes.
5. Add the coconut milk. Bring to a simmer, add the fish, and cook for 3 to 5 minutes, depending on the thickness of the fish, until the fish is opaque throughout.
6. Serve over rice with a sprinkle of chives as garnish.
For the Lime Coconut Rice
7. Bring the coconut milk, lime juice, and salt to a low simmer.
8. Stir in the prepared brown rice and cook for 5 minutes until heated through and some of the liquid is absorbed.