{"id":84838,"date":"2023-08-28T15:29:52","date_gmt":"2023-08-28T15:29:52","guid":{"rendered":"https:\/\/celebritytidings.com\/?p=84838"},"modified":"2023-08-28T15:29:52","modified_gmt":"2023-08-28T15:29:52","slug":"a-flexible-fast-fish-recipe-thats-a-total-wow","status":"publish","type":"post","link":"https:\/\/celebritytidings.com\/world-news\/a-flexible-fast-fish-recipe-thats-a-total-wow\/","title":{"rendered":"A Flexible, Fast Fish Recipe That\u2019s \u2018a Total Wow\u2019"},"content":{"rendered":"
Yewande Komolafe\u2019s coconut fish and tomato bake boasts 4,000 reviews and five stars, and takes just over half an hour to make.<\/p>\n
By <\/span>Mia Leimkuhler<\/span><\/p>\n Hello! Welcome to the last week of August. I don\u2019t know where the month went, either.<\/p>\n I\u2019m always trying to eat more fish, but fish doesn\u2019t always make it easy. Fish can get pretty pricey, making me afraid to try new recipes, lest I mess it up and ruin that beautiful halibut or sea bass. Or the fish I wanted has sold out, and now I have to figure out if my salmon recipe will work with tilapia. Or \u2014 the most likely scenario \u2014 I just didn\u2019t make it to the fish counter and now need a way to make frozen fillets sing.<\/p>\n So I understand why Yewande Komolafe\u2019s coconut fish and tomato bake has over 4,000 reviews and a five-star rating: It\u2019s flexible, forgiving and incredibly flavorful. Marinate any fish fillets you like (skin on or off, your call) in a golden bath of coconut milk, turmeric, honey, chile, garlic and ginger, then give them a short bake in the oven. Yewande gives clear directions for how to bake your fish to just the right point before switching to the broiler, which finishes the cooking and blisters the cherry tomatoes.<\/p>\n With that sweet-spicy coconut sauce and plenty of lime to punch everything up, this recipe makes even those frozen fillets taste fantastic. \u201cWOW!!!\u201d wrote T, a commenter. \u201cI have made several of the NYT\u2019s fish preparations, and I have to say, this one is AMAZING!\u201d (Emphasis T\u2019s own.)<\/p>\n Featured Recipe<\/p>\n View Recipe \u2192<\/p>\n If you follow Kenji L\u00f3pez-Alt on Instagram, you know he packs bento lunches for his daughter. I, an adult woman, would very much like them for my own dinner. So I\u2019m grateful that he\u2019s shared his bento-building tips and tricks with The New York Times, including a recipe for sanshoku-don, three-color rice bowls with seasoned ground chicken and sweet scrambled egg. (If you\u2019d like to follow his lead, our colleagues over at Wirecutter have found a leakproof, dishwasher-safe bento-style lunch box; it\u2019s a sturdier version of the one pictured here.)<\/p>\n I\u2019m still in denial that summer is ending, so I\u2019m going to cook with all the tomatoes I can carry. This t\u2019chicha (North African barley and tomato soup) recipe from Nargisse Benkabbou calls for canned tomatoes, but \u2014 as noted in the ingredients \u2014 I\u2019ll chop up some fresh romas instead. Leftovers will go into the freezer so future fall me can enjoy a cozy season soup with summer tomato brightness.<\/p>\n Future me will also rejoice over the miso and harissa pastes I just re-upped, so that I can make Nargisse\u2019s harissa and miso spaghetti. It\u2019s saved in my recipe box for those nights when dinnertime catches me by surprise and I\u2019m hungry and tired and cranky and all I want to do is eat forkfuls of creamy, subtly spicy noodles while watching Carlos Alcaraz\u2019s perfect drop shots.<\/p>\n Lastly: Happy Virgo season! It\u2019s my birthday this week, and every year I ask for the same cake \u2014 pineapple upside-down cake. Did I just email this perfect Millie Peartree recipe to my husband? Who\u2019s to say.<\/p>\n You\u2019ll need a subscription to read these and thousands of other excellent New York Times Cooking recipes. If you\u2019re a subscriber, thank you! And if you\u2019d like a subscription, you can get one here. For help with any technical issues, please email the kind people at cookingcare@nytimes.com, and they\u2019ll get you sorted.<\/p>\n Melissa will be back soon! I\u2019ll see you here on Wednesday, honey deuce in hand.<\/p>\n<\/p>\n
Coconut Fish and Tomato Bake<\/strong><\/span><\/h3>\n
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