Coconut Milk Fish | The Fancy Pants Kitchen

Ingredients

• 24 ounces fish fillets, about 6 ounces each (see Chef’s Notes)
• 1 & 1/2 pounds cherry or grape tomatoes
• 2 tbsp olive oil
• Salt and freshly ground pepper
• 3/4 cup coconut milk, regular or lite, well-stirred before measuring
• 1-inch piece fresh ginger, grated or 1 tbsp of jarred ginger
• 1 clove garlic, grated
• 1/2 tsp ground turmeric
• 1/4 -1/2 tsp red-pepper flakes, adjust to taste or omit
• 2 tsp honey or brown sugar
• 1/2 tsp salt
• Zest and juice of 1 lime
• 1/4 cup fresh cilantro
• Lime wedges or slices, for serving
• Additional fresh cilantro, for garnish