Coconut and Curry Marinated Bluefish With Lima Bean

Name: Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 1/2 cups unsweetened coconut milk; 1 teaspoon curry powder; 2 teaspoons seeded and minced hot chilies; 1/2 teaspoon dry mustard; 1 1/2 teaspoons salt, plus more to taste; 1 bluefish fillet (about 1 1/2 pounds); 1 10-ounce package frozen lima beans; 2 cups water

Servings: persons

1
Heat a small skillet over medium heat until hot.
2
Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds.
3
Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt.
4
Reserve 1 cup of the mixture.
5
Pour the remaining liquid in a large, shallow, glass or ceramic dish.
6
Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade.
7
Spoon some of the marinade over the skin.
8
Cover and refrigerate for 2 hours.
9
Place the lima beans and the water in a medium-size saucepan and bring to a boil.
10
Cover and cook for 20 minutes; the beans should be very soft.
11
Drain.
12
Place about 1/4 of the lima beans in a blender with 1/2 of the reserved coconut mixture and puree.
13
Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining 1/2 teaspoon of salt.
14
Place over low heat, cover and cook for 10 minutes, stirring occasionally.
15
Start a charcoal grill.
16
When the coals are red hot, remove the fish from the marinade and wipe dry.
17
Place the fish on the grill, flesh side down.
18
Grill for 7 minutes.
19
Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
20
Cut the fish in half lengthwise.
21
Cut again crosswise, making roughly equal pieces.
22
Season with salt to taste.
23
Warm the dal.
24
Place 1 piece of fish on each of 4 plates and divide the dal among them.
25
Serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 1/2 cups unsweetened coconut milk, 1 teaspoon curry powder, and more.

Yes, Coconut and Curry Marinated Bluefish With Lima Bean 'Dal' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions