Grouper with Coconut-Cilantro Sauce
Garlic-Lime Mashed Sweet Potatoes
Ingredients
- 1 (13.5-oz) can coconut milk
- 1 cup packed fresh cilantro leaves
- 2 Tbsp minced ginger
- 2 cloves garlic, halved
- 1 jalapeño pepper, seeded and minced
- 1 tsp kosher salt
- 6 (6-oz) grouper fillets
- 4 Tbsp avocado oil
- 2 limes, cut into wedges
Instructions
- Process coconut milk, cilantro, ginger, garlic, jalapeño, and salt in a blender until smooth.
- Sprinkle fish lightly with salt and pepper. Cook, in batches, in 2 Tbsp hot oil per batch in a skillet 3 to 4 minutes per side or until fish flakes with a fork. Remove from skillet; keep warm.
- Add cilantro sauce to skillet. Cook 5 minutes or until slightly thickened. Spoon sauce over fish. Serve with lime wedges.
Side Dish Ingredients
- 2½ lb sweet potatoes
- 2 cloves garlic, minced
- 2 Tbsp ghee (or use extra virgin olive oil)
- 1 tsp lime zest
- 1 tsp fresh lime juice
Side Dish Instructions
- Peel potatoes; cut into 1-inch chunks.
- Bring potatoes and water to cover to a boil in a large saucepan; reduce heat, and simmer 10 minutes or until tender. Drain potatoes well, and return to pot.
- Add garlic, ghee, lime zest, and juice. Mash with a potato masher to desired consistency. Season with salt and pepper to taste.
Paleo Meal Plan
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