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Fish with Coconut-Shallot Sauce

Kathy Gunst
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/4

lbs Mahi-mahi

3

large cloves Garlic

1

Lime

2 tbsp

Shallot

1 cup

Coconut milk, lite

3/4 tsp

Kosher salt

1/4 tsp

Pepper, ground

2 tbsp

Olive oil, extra-virgin

1/4 cup

Coconut chips, unsweetened

2 tablespoons chopped fresh thyme or 2 teaspoons dried