Ginger‑Lime Coconut Fish with Charred Corn

Ingredients

• 1½ pounds firm white fish (cod, halibut, or mahi‑mahi)

• 1 tablespoon oil

• 1 cup corn kernels (fresh or frozen)

• 1 small onion, thinly sliced

• 3 garlic cloves, minced

• 1 tablespoon grated ginger

• Zest and juice of 1 lime

• 1 cup coconut milk

• 1 teaspoon crushed red pepper

• 1 tablespoon fish sauce or soy sauce

• 1 teaspoon brown sugar

• Salt and black pepper

• Fresh cilantro or basil

Instructions

1. Heat your Nutri Stahl sauté pan over medium‑high and add oil.

2. Add corn and cook until lightly charred. Remove and set aside.

3. Add onions, garlic, and ginger to the pan. Cook until softened.

4. Add lime zest, crushed red pepper, fish sauce, and brown sugar. Stir briefly.

5. Pour in coconut milk and lime juice. Bring to a gentle simmer.

6. Season fish with salt and pepper, then nestle the fillets into the sauce.

7. Cover with the Nutri Stahl lid and reduce heat to low. Cook 8 to 10 minutes, depending on thickness.

8. Uncover, return the charred corn to the pan, and warm through.

9. Finish with herbs.