This recipe uses bluefish. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 8 oz bluefish fillets
  • zest of 1 lemon
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp canola oil
  • 2 Tbsp ginger, minced
  • 1 tsp garlic, minced
  • 3/4 tsp ground coriander
  • 1 tsp curry powder
  • 1/2 tsp Thai red curry paste
  • 1 1/2 tsp paprika
  • 3/4 tsp ground cumin
  • 1 1/4 cups unsweetened coconut milk
  • 2 Tbsp tomato puree (or 2 tsp ketchup)
  • 1 Tbsp soy sauce
  • 1 1/2 Tbsp packed dark brown sugar

Combine lemon zest, lemon juice, olive oil, salt and pepper in casserole dish. Add bluefish, flesh side down. Set aside.

Sauté ginger and garlic with canola oil in a heavy saucepan over moderate heat, until golden brown. Add spices and sauté, stirring, until fragrant, about 1 minute. Whisk in coconut milk, tomato puree, soy sauce and brown sugar. Bring just to boil. Remove from heat and keep warm.

Put bluefish in greased broiler pan, skin side down. Broil until fish flakes; 6-8 minutes.

Serve with sauce.