Grilled White Fish Fillets with Coconut Milk

This dish is light and very tasty. It serves four people.

Ingredients §  8 white fish fillets (such as Sole) §  Salt and pepper §  6 Tbsp olive oil §  2 Tbsp fresh lemon juice – use 1 lemon §  1 can coconut milk (400 ml) §  1 tsp Baharat – this is a Middle Eastern spice mix containing Paprika, Coriander, Black Pepper, Cumin, Cinnamon, Cayenne Pepper, Cloves, Nutmeg, and Cardomom.

Steps 1.       Start the grill on its highest heat. Mine takes 20 minutes to heat up! 2.       Grease or line a large baking dish or grill pan. 3.       Place the fillets on this, skin side down. 4.       Sprinkle each with a little salt and freshly ground pepper. 5.       Mix together the oil and lemon juice, and spoon over the fish. 6.       Sprinkle a little Baharat on each fillet. This gives it a slight kick. 7.       Pour over the coconut milk. 8.       Let it stand for a while. 9.       When the grill is hot, put the pan on the highest rung of the oven. 10.   This takes up to 20 minutes to complete. My grill is a bit dodgy, so in other grills it might be faster. The fish should flake easily when tested with a fork. Serve with whole-grain rice (pour some of the pan juices over the rice) and green salad.