Coconut Spice-Coated Fish with Cilantro-Yogurt Aioli
Coconut Spice-Coated Fish with Cilantro-Yogurt Aioli
Yield: 4 servings
Prep time: 10 to 15 minutes
Shelf life: fish 1 day; aioli: at least 1 week under refrigeration

As many fish lovers know, some of the best dishes are very simple. This dish is just that: it takes very little time yet is filled with flavor. Many varieties of flat white fish can be used. You might even try it on flattened chicken breasts. The cilantro-aioli is a contemporary, less fattening version of the beloved sauce.



  • 2 ounces cilantro
  • ½ ounce garlic cloves
  • 4 ounces plain Greek yogurt, preferably not nonfat
  • 2 ounces coconut oil
  • 1 teaspoon Dijon mustard
  • ⅛ to ¼ teaspoon turmeric
  • ¼ teaspoon salt


  • 4 ounces finely shredded unsweetened coconut
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon ground black pepper
  • Pinch cayenne
  • 4 (5- to 6-ounce) flounder, or other flat white fish fillets, blotted dry
  • 1 large egg
  • Coconut oil


  1. Make the aioli: In a food processor or electric blender, combine the cilantro, garlic, and yogurt and purée until smooth. Add the coconut oil, mustard, and salt and blend. Scrape into a squeeze container and set aside until needed.
  2. For the fish: In a flat dish, stir together the coconut, paprika, cumin, turmeric, salt, mustard, pepper, and cayenne until well blended.
  3. Beat the egg in a flat dish. Dip each fillet into the egg, letting the excess fall back into the dish. Transfer to the coconut-spice mixture and coat well.
  4. Melt the coconut oil in a large, heavy skillet over medium heat until hot and rippling. Add the fish fillets and cook until golden brown, turn and cook the second side until browned, 4 to 5 minutes per side. Remove, drizzle on the aioli, and serve. Alternatively, spoon the aioli alongside the fillets.