I’ve been in a fish rut lately and went looking for something new to try. I didn’t want to have to buy anything and this recipe for Coconut Fish and Tomato Bake from the NYT worked well with some minor adjustments based on what I had on hand.
Freshly caught striped bass is marinated in coconut milk, ginger, crushed red pepper (I used fresh), ginger (wish I had more), garlic, turmeric, honey, lime juice and zest, and cilantro (I used the last of my Thai Basil). I thought the marinade needed some oomph so I added a splash of fish sauce. No cherry tomatoes so I quartered CSA plum tomatoes and threw some Napa cabbage on the sheet pan for a vegetable.
This could become one of my go-to recipes as I always have most of the ingredients and what’s missing can easily be substituted.
