Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'
Updated March 13, 2023
- Total Time
- 50 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ teaspoons coriander seeds
1 teaspoon cumin seeds
1 ½ cups unsweetened coconut milk
1 teaspoon curry powder
2 teaspoons seeded and minced hot chilies
½ teaspoon dry mustard
1 ½ teaspoons salt, plus more to taste
1 bluefish fillet (about 1 ½ pounds)
1 10-ounce package frozen lima beans
2 cups water
Nutritional analysis per serving (4 servings)
18 grams carbs; 100 milligrams cholesterol; 465 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 26 grams fat; 4 grams fiber; 1014 milligrams sodium; 41 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a small skillet over medium heat until hot. Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds. Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt. Reserve 1 cup of the mixture. Pour the remaining liquid in a large, shallow, glass or ceramic dish.
- Step 2
Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
- Step 3
Place the lima beans and the water in a medium-size saucepan and bring to a boil. Cover and cook for 20 minutes; the beans should be very soft. Drain.
- Step 4
Place about ¼ of the lima beans in a blender with ½ of the reserved coconut mixture and puree. Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining ½ teaspoon of salt. Place over low heat, cover and cook for 10 minutes, stirring occasionally.
- Step 5
Start a charcoal grill. When the coals are red hot, remove the fish from the marinade and wipe dry. Place the fish on the grill, flesh side down. Grill for 7 minutes. Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
- Step 6
Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Warm the dal. Place 1 piece of fish on each of 4 plates and divide the dal among them. Serve immediately.
Private Notes