This year we’ve gone on a few incredible and inspiring trips to Thailand, Singapore, and Iceland where fish is prevalent and used in so many different ways. With our recent travels in mind, we’re partnering with Brummel and Brown Organic to do a better for you coconut poached sea bass. Their spread can be used in sautéing and baking and is a great substitute to cut calories compared to butter. Poaching fish is also a smart way to add a lot of flavor without adding too many calories.
This poached sea bass dish is a perfect inspiration between Iceland’s Atlantic Ocean with an Asian-fusion twist. The sea bass is light, yet full of Asian flavors, and the Brummel and Brown organic buttery yogurt spread makes this light dish even more flavorful. The other great aspect of this recipe is that the poaching liquid turns into a flavorful sauce to finish your entree.
Coconut Poached Fish
4 fillets of Chilean Sea Bass
2 tablespoons Brummel and Brown Organic Buttery Yogurt Spread
1 can of coconut milk
3 stalks of lemongrass, sliced
2 knobs ginger, sliced
Cilantro, for garnish
1 bok choy, sliced in half
To start, pat your fish (we went with sea bass) dry and season lightly with salt and pepper. Add 2 tablespoons of Brummel and Brown Organic Buttery Yogurt Spread to the skillet on high heat. Sear each side of the fish for about 1-3 minutes depending on thickness. Reduce heat to medium-low and pour in the coconut milk. Add the lemongrass and ginger to the pan. Cook at a simmer for 3-5 minutes or until the fish is cooked through. This may vary depending on the thickness of your filet. When you fish is done, remove it from the pan. Add the veggies to the pan and cook for about 5 minutes, until the sauce has thickened a bit and the veggies are cooked. Drizzle the sauce on the fish and serve with our tropical rice recipe.