Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette.
Line a baking sheet or broiler pan with foil and coat with cooking spray.
Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste.
Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper.
Place the fish on the prepared pan and spread the paste on top of it.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat.
Add shallot and cook, stirring, for 30 seconds.
Add coconut milk, increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 6 minutes.
Season with the remaining 1/4 teaspoon salt and pepper to taste.
Meanwhile, broil the fish until just cooked through, 6 to 8 minutes.
Spoon the sauce on top, sprinkle with coconut and serve with lime.
Tips
For the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
