Brothy Coconut-Mustard Fish

Ingredients

• 4 6–8-oz. skinless, boneless whitefish fillets (such as cod, halibut, or haddock)
• 2 Tbsp. melted virgin coconut oil
• Kosher salt
• 1 serrano chile, thinly sliced
• 2 13.5-oz. cans unsweetened coconut milk
• 2 Tbsp. honey
• 2 Tbsp. yellow mustard
• 1 tsp. ground turmeric
• 4 oz. green beans, asparagus, or sugar snap peas, cut into 1" pieces
• ½ cup cherry tomatoes, halved
• 2 tsp. fresh lime juice
• Cilantro leaves, steamed rice, and lime wedges (for serving)

Steps

1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
2. Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
3. Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.