Dinner

Saffron-Braised Kingfish with Charred Okra, Green Peppercorn & Coconut Broth

Name: Saffron-Braised Kingfish with Charred Okra, Green Peppercorn & Coconut Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 kingfish fillets (6 oz each), skin-on; 8 oz fresh okra, halved lengthwise; 3 large shallots, halved; 1 cup coconut milk; 1/2 cup vegetable or light fish broth; 1/4 tsp saffron threads; 1 tsp green peppercorns, lightly crushed; 1 blade of mace (or 1/8 tsp ground mace); 2 tbsp ghee, divided; 2 cloves garlic, minced; 1 small piece ginger (1 inch), minced; salt and white pepper to taste; 1 tbsp fresh cilantro, chopped; 1 lime, cut into wedges

Meaty kingfish fillets braised gently in a silken coconut broth perfumed with saffron, green peppercorns, and a hint of mace. Charred okra and shallots add bitter-sweet contrast. The sauce coats the fish with subtle spice and floral depth without overpowering its delicate sweetness.

636cal 48gprotein 24gcarbs 42gfat 15min prep 20min cook 2serves

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