Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'

Name: Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'
Total time: 2 h 50 min
Yield: Four servings
Cuisine: indian
Ingredients: 1 1/2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 1/2 cups unsweetened coconut milk; 1 teaspoon curry powder; 2 teaspoons seeded and minced hot chilies; 1/2 teaspoon dry mustard; 1 1/2 teaspoons salt, plus more to taste; 1 bluefish fillet (about 1 1/2 pounds); 1 10-ounce package frozen lima beans; 2 cups water

By Molly O'Neill

Updated March 14, 2023

Total Time: 50 minutes, plus 2 hours' refrigeration
Rating: 4(10)
Comments: Read comments

Featured in: The Blue Meanie

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Ingredients

Yield:Four servings

1½teaspoons coriander seeds
1teaspoon cumin seeds
1½cups unsweetened coconut milk
1teaspoon curry powder
2teaspoons seeded and minced hot chilies
½teaspoon dry mustard
1½teaspoons salt, plus more to taste
1bluefish fillet (about 1½ pounds)
110-ounce package frozen lima beans
2cups water

Ingredient Substitution Guide

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Preparation

Step 1
Heat a small skillet over medium heat until hot. Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds. Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt. Reserve 1 cup of the mixture. Pour the remaining liquid in a large, shallow, glass or ceramic dish.
Step 2
Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
Step 3
Place the lima beans and the water in a medium-size saucepan and bring to a boil. Cover and cook for 20 minutes; the beans should be very soft. Drain.
Step 4
Place about ¼ of the lima beans in a blender with ½ of the reserved coconut mixture and puree. Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining ½ teaspoon of salt. Place over low heat, cover and cook for 10 minutes, stirring occasionally.
Step 5
Start a charcoal grill. When the coals are red hot, remove the fish from the marinade and wipe dry. Place the fish on the grill, flesh side down. Grill for 7 minutes. Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
Step 6
Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Warm the dal. Place 1 piece of fish on each of 4 plates and divide the dal among them. Serve immediately.