Thai Coconut Lime Fish

Instructions:

Step 1: Season the fish or scallops with salt and pepper.

Step 2: In a large skillet, heat olive oil over medium-high heat. Sear the fish or scallops for 2–3 minutes per side until golden and cooked through. Remove and set aside.

Step 3: In the same skillet, reduce heat to medium. Add garlic, ginger, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.

Step 4: Stir in coconut milk, fish sauce, lime juice, lime zest, and brown sugar. Simmer for 5 minutes to thicken slightly.

Step 5: Return the fish or scallops to the skillet and spoon the sauce over them. Simmer for another 2 minutes to heat through.

Step 6: Garnish with chopped cilantro and serve with lime wedges over jasmine rice or steamed veggies.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Coconut milk sauces may separate slightly when reheated but can be stirred back to a creamy consistency.