Grilled Fish with Coconut Curry

Grilled Fish with Coconut Curry

2 TBS toasted shredded coconut
1/2 cup purchased unsweetened coconut milk
1 tsp brown sugar
1 tsp purchased green curry paste
1 tsp purchased red curry paste

Four 6-oz portions White Sea Bass, Cobia, Kampachi, Hamachi, Corvina, or any other firm fatty fish
Tony’s Taste of Tokyo, Harissa or Cajun seasoning, fine sea salt and fine white pepper
Peanut, Coconut, Grape seed or canola oil, to sear
Finely shredded cabbage, lemon wedges

Toast coconut in a large skillet over medium high heat, stirring constantly – immediately transfer to a cutting board. Stir together toasted coconut, coconut milk, and brown sugar to dissolve, and separate into two serving bowls; seasoning each with about 1 tsp of green, red, or yellow curry paste.

Preheat a large, heavy skillet, grill or grill pan with medium high heat (375-425°). Brush fillets with oil and season. Mist pan or grill with oil and immediately add fillets, cooking just long enough to brown on each side - about 2 minutes. Transfer to an indirect portion of grill to finish cooking to medium rare.

Serve fish over rice and finely shredded cabbage with lemon wedges and two curry sauces. Chef Mick (Michaelangelo) Rosacci