ZINGY COCONUT TURMERIC GRILL

 

Treat your taste buds with this zingy number whipped up by chef and entrepreneur Alexandra Dudley, from her book ‘Land and Sea’.

 

I love making this as an easy weekday supper dish. Usually I will serve it with some simple brown rice flavoured with just the zest of a lemon and some good olive oil, as the yoghurt-y marinade acts adds a wonderful ‘self-saucing’ element to the dish. I like to quickly peel a courgette into ribbons and bung it in the pan with a little oil and garlic for a minute or so, but any green works well. The whole thing can be made start to finish in 30 minutes, and I always go to bed feeling well-nourished and well fed after eating this.

 

INGREDIENTS

Serves 2

 

For the grill

2 skinless cod fillets or 2 portions of tofu

season with sea salt and black pepper

 

For the marinade

6 tbsp coconut yoghurt

1 lemongrass stalk, finely chopped

1 garlic clove, crushed or finely chopped

½ tsp ground turmeric

small bunch of basil, finely shredded, plus extra for garnishing

 

To serve

Cooked brown rice

Wok or steam greens, courgette, mangetout or green beans

 

METHOD

Combine the yoghurt, lemongrass, garlic, turmeric and basil in a bowl or a

medium ovenproof dish. (I like to create as little washing up as possible so tend

to do everything in the serving dish if I can). Once the yoghurt has taken on a

good golden colour and the basil and garlic have been evenly incorporated, coat

the fish fillets or tofu in the mix and leave to marinate for 20 minutes.

 

Preheat the grill to high and grill the fish for about 4 minutes on each side or until

cooked through.

 

Serve with brown rice and some simple steamed greens or flash-fried vegetables,

then spoon over any leftover yoghurt-y cooking juices and sprinkle with some

fresh basil.

 

For more recipes from Alexandra, click here.

For a double turmeric hit, discover our delicious anti-inflammatory Elevate juice here.

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