Turmeric-Ginger Wild Fish with Coconut Cauliflower, Coriander-Mint Chutney, and Roasted Carrots

Wild white fish marinated in turmeric, ginger, garlic, and lime and seared until golden, with creamy coconut cauliflower, cumin-roasted carrots, and a vibrant, zingy chutney of cilantro, mint, green chile, and lime.

Yield: Serves 4 · Active: 30 min · Total: 50 min · Year-round (in North America, carrots and cauliflower are at their best from fall through winter) · Best eaten: midday or early evening

Ingredients

Fish

• 4 wild white fish fillets (Pacific cod, rockfish, or halibut), about 6 oz each

• 1 tsp ground turmeric (or 1 tbsp grated fresh turmeric)

• 1 tbsp fresh ginger, grated

• 1 garlic clove, grated

• Zest and juice of ½ lime

• Pinch of black pepper

• ¾ tsp Baja Gold sea salt

• 1 tbsp coconut oil or ghee

Coriander-mint chutney

• 1 cup fresh cilantro, leaves and tender stems

• ½ cup fresh mint leaves

• ½ green chile (like serrano), seeded for milder heat

• 1 tsp fresh ginger

• Juice of 1 lime

• ¼ tsp Baja Gold sea salt

• 2–3 tbsp water

Coconut cauliflower

• 1 medium head cauliflower, cut into small florets

• 1 tbsp coconut oil

• ½ tsp cumin seeds

• ½ cup full-fat coconut milk

• ½ tsp Baja Gold sea salt

Roasted carrots

• 1 lb carrots, cut into sticks

• 1½ tbsp extra virgin olive oil or melted ghee

• ½ tsp ground cumin and a pinch of salt

Method

1. Marinate the fish. Rub the fillets with the turmeric, ginger, garlic, lime zest and juice, pepper, and salt, and let them sit 15–30 minutes (no longer, or the lime starts to "cook" the fish).

2. Roast the carrots. Toss them with the oil, cumin, and salt and roast at 425°F for 25 minutes, until caramelized.

3. Make the chutney. Blend everything until smooth and bright green, adding water as needed.

4. Cook the coconut cauliflower. Heat the coconut oil in a skillet over medium heat, add the cumin seeds for 30 seconds, then the cauliflower. Cook 4 minutes, then add the coconut milk and salt, cover, and simmer 6–8 minutes, until tender and creamy.

5. Sear the fish. Heat the coconut oil in a skillet over medium-high heat and sear 3 minutes per side, until golden and it just flakes.

6. Plate. Spoon the coconut cauliflower onto each plate, add the carrots, set the fish on top, and spoon the chutney over and around.

Storage: Fish, up to 2 days refrigerated; chutney, up to 3 days; cauliflower and carrots, up to 4 days.

Nourishment Notes: Wild white fish brings lean complete protein, selenium, and B12. Turmeric offers curcumin, which the black pepper and fat help you absorb. Ginger adds gingerols. Cauliflower brings glucosinolates and choline. Coconut milk offers lauric acid. Carrots bring beta-carotene. Cilantro and mint add chlorophyll and menthol, traditionally used to soothe digestion.

For your cycle: Ginger is well studied for easing menstrual cramps, and turmeric helps calm inflammation, which makes this especially soothing during the menstrual phase.

Sourcing

• Fish — wild Pacific cod, U.S. West Coast rockfish, or wild Pacific halibut, from a trusted fishmonger or Vital Choice

• Coconut milk and coconut oil — organic, full-fat coconut milk (Native Forest Simple, in BPA-free cans); organic, virgin, unrefined coconut oil

• Cauliflower, carrots, cilantro, mint, chile, ginger, turmeric, garlic, and limes — organic

• Spices (turmeric, cumin, black peppercorns) — organic and non-irradiated

• Extra virgin olive oil — organic, single-estate, harvest-dated, in dark glass

• Baja Gold sea salt

— Anna aka Food Marshall