Editorial sample recipeJamaicanbeginnerhalalgluten-freedairy-free

Jamaican Pan-Seared Kingfish In Spiced Ginger Coconut Sauce

Name: Jamaican Pan-Seared Kingfish In Spiced Ginger Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lbs kingfish steaks or thick mahi-mahi fillets; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 tbsp fresh ginger, peeled and grated; 2 item Roma tomatoes, chopped; 1 cup unsweetened coconut milk; 3 item scallions, chopped; 0.25 item scotch bonnet pepper, finely chopped

Crispy pan-seared fish fillets simmered gently in a fragrant ginger, tomato, and coconut cream reduction.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Coconut Reduction Pan Sauce

Simmering aromatics and coconut milk in the pan deglazes fond and yields a rich sauce to gently finish seared fish.

Instructions

Step 1: Pat fish steaks dry and season evenly with salt, pepper, and lime juice.
Step 2: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Sear fish steaks for 3 to 4 minutes per side until golden brown, then transfer to a warm plate.

Step 4: In the same skillet, add grated ginger, chopped tomatoes, scallions, and scotch bonnet pepper; cook for 3 minutes until tomatoes soften.

Step 5: Pour in coconut milk and simmer for 4 minutes until sauce slightly thickens.

Step 6: Return fish steaks to the skillet and spoon coconut sauce over top; simmer for 2 to 3 minutes until fish is cooked through.

Cooking tips

Ensure the skillet is hot before adding fish to create a nice sear without sticking.
Adjust scotch bonnet quantity based on heat preference.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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