Sauteed Fish with Coconut and Lime Sauce
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1/2 cup flour
1-1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 (6 oz.) pieces opah or other mild firm fish such as mahi mahi or snapper
2 Tbsp. vegetable oil
2 stalks lemon grass
1 cup canned coconut milk
3 Tbsp. freshly squeezed lime juice
1/2 tsp. grated lime zest
8 thin slices peeled gingerroot
1 Tbsp. Bailey Farms Jalapeno Hot Sauce
For the fish:
Combine the flour, 1/2 tsp. salt and pepper in a shallow dish and mix well. Dredge the opah pieces in the flour mixture and shake to remove any excess. Heat the oil in a skillet over medium-high hea, then add the opah and cook until golden brown on both sides. Remove and keep warm.
For the sauce:
Peel the lemon grass and trim to the white part. Bruise the white parts of the stalks with the back of a knife. Wipe out the skillet used for the opah and combine the lemon grass, coconut milk, lime juice, lime zest, gingerroot, hot sauce and the remaining teaspoon of salt in the skillet. Bring to a boil, stirring frequently. Boil for 5 minutes to reduce the sauce slightly and blend the flavors, stirring occasionally.
Slide the browned opah into the sauce.
Reduce the heat and simmer for 2 minutes, then remove the lemon grass and discard. Serve with steamed rice.
Recipe adapted from Central Market.