COCONUT LIME CREAMY SEA
Coconut Lime Creamy Sea Recipe
This Coconut Lime Creamy Sea dish is a vibrant fusion of tropical flavors and comforting textures, perfect for seafood lovers. Succulent cod fillets and juicy shrimp are seasoned with a blend of spices and lightly browned for a delicious base. The dish is brought to life with a creamy coconut milk sauce infused with lime juice, fresh thyme, garlic, ginger, and a medley of colorful bell peppers, onions, and tomatoes.
A unique twist is the addition of pureed carrots, which adds a natural sweetness and a velvety texture to the sauce. Bold flavors from Old Bay seasoning smoked paprika, and a touch of cayenne or red pepper flakes create a perfectly balanced heat. Allspice berries and bay leaves lend a subtle depth of aroma, making every bite irresistible.
This rich, creamy, and zesty seafood masterpiece makes it an ideal centerpiece for any meal. Serve over a bed of fluffy rice or alongside crusty bread to soak up every last drop of the luscious sauce.
Coconut Lime Creamy Sea Recipe
This Coconut Lime Creamy Sea dish is a vibrant fusion of tropical flavors and comforting textures, perfect for seafood lovers. Succulent cod fillets and juicy shrimp are seasoned with a blend of spices and lightly browned for a delicious base. The dish is brought to life with a creamy coconut milk sauce infused with lime juice, fresh thyme, garlic, ginger, and a medley of colorful bell peppers, onions, and tomatoes.
A unique twist is the addition of pureed carrots, which adds a natural sweetness and a velvety texture to the sauce. Bold flavors from Old Bay seasoning smoked paprika, and a touch of cayenne or red pepper flakes create a perfectly balanced heat. Allspice berries and bay leaves lend a subtle depth of aroma, making every bite irresistible.
This rich, creamy, and zesty seafood masterpiece makes it an ideal centerpiece for any meal. Serve over a bed of fluffy rice or alongside crusty bread to soak up every last drop of the luscious sauce.
- 2 cod • fillets (1 1/2lb)
- 1 lb. • large shrimp (peeled and deveined)
- 1 cup • coconut milk
- 2 regular • size carrots (peeled , cut in small size and cook till soft)
- 1 of • Juice lime,
- 1 tsp • lemon pepper seasoning, . onion powder garlic powder, smoked paprika, salt
- 2 tsp • cayenne or red pepper flakes.
- 2 tsp • old bay seasoning, black pepper
- 2 sprigs • fresh thyme
- 4 garlic • cloves (minced)
- 1 medium • onion (sliced)
- 1 pinch • fresh ginger (grated or thinly sliced)
- • ½ of red and green bell pepper (thinly sliced)
- • ½ cup diced tomatoes
- 6 whole • all spice berries
- 2 dried • bay leaves
- 6 tbsp • coconut oil (or oil of choice)
- 2 tbsp • butter
- • Drizzle of olive oil or avocado oil
In a small bowl add all the dry seasonings , except for the cayenne or red pepper flakes and mix well to combine. Wash fish and shrimp, making sure shell is removed from all the shrimp and they are all deveined. Pat dry well, drizzle with olive or avocado oil and season with all the dry seasonings blend, leaving about 1 tsp for later. In a small pot, boil carrots , till softens, in the meantime, heat coconut oil on medium high heat. First brown fillet pieces, about 3 minutes on each side, set them aside then bown shrimp about 2 to 3 minutes on each side, set those aside also, in the pan add onions, garlic and ginger, saute for 2 minutes, add bell peppers and diced tomatoes, stir well to combine, add coconut milk, stir well to combine, cover and cook slowly. Cooked carrots should be cooled down some. Adding about ½ cup of the water from cooked carrots, blend carrots until you get a thick smoothie like consistency, Add puree