Prep: 1. Mince: shallot and ginger. 2. Juice lime. Make: 1. Melt 1 tablespoon coconut oil in skillet over medium heat. 2. Add shallots, garlic, ginger, and red chili (if using, see notes). Cook 1-2 min. until shallots and chilies start to soften. Season with salt and pepper. 3. Pour in coconut milk and lime juice, cook 2-3 min. 4. Add green onions and basil, place fish fillets in pan, spooning coconut milk mixture over each fillet. 5. Increase heat to medium-high, when coconut milk mixture starts to bubble, turn heat low and cover. Cook for about 10 min. or until fish flakes easily with a fork. 6. Meanwhile, heat remaining 1 tablespoon of coconut oil in another skillet over medium heat. Add spinach, season with salt and pepper, and toss well to coat with oil. Cook 2-3 min. or until spinach is wilted. 7. Divide spinach among 4 plates, top each with a piece of fish, and spoon some of coconut milk mixture over top.
We love to add a red bird's eye chili or red jalapeno to this. If you aren't into the spice you can also use a red bell pepper. This dish works well with any firm white fish. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/