Friday, August 24, 2012


Here’s my easy baked recipe version of Poisson Cru, the traditional Tahitian raw tuna dish with coconut and lime.

Fish with Coconut Milk and Lime


4 Fish Fillets – I used Ocean Perch because these have fewer bones
2 Limes
2 tablespoons of Coconut Oil – Organic Extra Virgin
1 teaspoon of Coconut Butter
½ cup of Coconut Milk
¼ teaspoon of Salt
Dash Pepper and Turmeric



Spread the filets on a dish.  Juice the limes and pour the juice on the fish.  Allow to soak for ½ hour.
After soaking, drain the juice  and pad dry the fillets.  Salt the fish.
Heat the coconut oil in a pan that can be used on top the stove and in the oven.  Heat the oil on high heat until it starts to lightly smoke.  Immediately turn off the flame.
Add the coconut butter.  Stir into the hot oil.
Add the fish to the pan.  Flip the fish to coat both sides with the hot oil mixture.
Pour the coconut milk into the pan. Add the Black Pepper and the Turmeric.
Place the pan into a hot oven about 350 degrees.
Bake for 30 to 45 minutes until the fish flakes and is completed cooked. Remove the pan from the oven.
Remove the fish from the pan juices and serve on a platter.
Let me know if you enjoyed this recipe! Or not.
Pat Thomas for THE COCONUT LOVERS MOJO until next time…

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