Provided by Molly O'Neill
Categories dinner, main course
Time 2h50m
Yield Four servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Place about 1/4 of the lima beans in a blender with 1/2 of the reserved coconut mixture and puree. Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining 1/2 teaspoon of salt. Place over low heat, cover and cook for 10 minutes, stirring occasionally.
- 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.
- 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.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 26 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1025 milligrams, Sugar 1 gram
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