Sautéed Fish with Coconut and Lime Sauce

If you ever meet someone from Texas, you’re guaranteed to hear a few things: football (high school, college, or pro, it doesn’t matter to us), Beef BBQ, the crazy weather, and HEB and Central Market stores. I grew up around Dallas and, at least at the time, we didn’t have HEB or Central Markets. It wasn’t until I went back last October I actually got to see what all the fuss was about – and it was worth it!

Not only do both stores carry the best coconut oil on the market, including the only soy-free non-stick coconut oil cooking spray, the Central Markets also have a cooking school! Too bad it’s such a long commute from Florida, because how awesome is it you can learn to cook then be within an arm’s reach to actually buy all the ingredients to re-create it at home.

Classes range from Couples Cooking to Vegetarian to Texas Game – so there’s something for everyone. Coconut oil is primarily used as a butter substitute in the Vegetarian classes, but can also be utilized for many other recipes.

Can’t make it to a class? Try this Central Market inspired dish at home.

Sautéed Fish with Coconut and Lime Sauce 

Central Marketing Cooking School whipped up this dish in 2006, and it's still a favorite!

2 lb fresh fish (like opah)

1/2 cup flour

1 1/2 tsp salt, separated

1/4 tsp freshly ground black pepper

2 tbsp Kelapo Coconut Oil

2 stalks lemon grass

1 cup canned coconut milk

3 tbsp freshly squeezed lime juice, strained

1/2 tsp grated lime zest

8 thin slices peeled gingerroot

1 serrano chile, thinly sliced into rounds


For the fish, combine the flour, 1/2 teaspoon salt and pepper in a shallow dish and mix well. Dredge the fish pieces in the flour mixture and shake to remove the excess. Heat the coconut oil in a skillet over medium-high heat. Add the fish and cook until golden brown on both sides. Remove and keep warm.

For the sauce, peel lemon grass and trim to the white part. Bruise the white parts of the stalks with the back of a knife. Wipe out the skillet used for the fish and combine the lemon grass, coconut milk, lime juice, lime zest, gingerroot, chile and remaining salt in the skillet. Bring to a boil, stirring frequently. Boil for 5 minutes to reduce the sauce slightly and blend the flavors, stirring occasionally.

Slide the browned fish into the sauce. Reduce the heat and simmer for 2 minutes. Remove the lemon grass and discard. Serve with steamed rice.




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