Braised Bluefish And Spring Vegetables In Spiced Coconut Broth

• 1 bunch scallions
• 2 pounds bluefish fillets, skin and bloodline removed, cut into 2-oz. pieces
• 2 teaspoons kosher salt, divided
• 3 tablespoons peanut oil, divided
• 1 medium-size red onion, cut into 8 wedges
• 1 lime, quartered lengthwise
• 14 ounces small carrots with tops, trimmed and thinly sliced (about 3 cups)
• 1/4 cup slivered almonds
• 1 (1-oz.) piece fresh ginger, peeled and cut into thick slices
• 1 garlic clove, sliced
• 4 ounces fresh shiitake mushrooms (or other mushrooms), stems removed, thinly sliced
• 2 (13.5-oz.) cans coconut milk
• 4 basil sprigs
• 1 serrano or Hatch chile, very thinly sliced

1. Thinly slice scallions, separating green and white parts. Sprinkle bluefish with 1 teaspoon of the salt, and set aside.
2. Heat 1 tablespoon of the oil in a large skillet over high. Add onion and lime wedges. Cook, without stirring, until onion and limes are nicely charred (they will look almost burned), 3 to 5 minutes. Remove from skillet, and set aside.
3. Heat remaining 2 tablespoons oil in skillet. Add carrots, almonds, ginger, garlic, and reserved white scallion slices. Cook, stirring often, until fragrant and just softened, about 6 minutes. Nestle fish pieces in carrot mixture. Top with mushrooms. Pour coconut milk over mixture. Sprinkle with remaining 1 teaspoon salt, and top with basil sprigs. Cover and reduce heat to low; cook 10 minutes.
4. Discard basil sprigs and ginger slices. Divide bluefish, vegetable mixture, and broth evenly among 4 bowls. Garnish with chile slices, reserved green scallion slices, and charred onion and lime wedges.

scallions, bluefish fillets, kosher salt, peanut oil, red onion, lime, carrots, almonds, fresh ginger, garlic, shiitake mushrooms, coconut milk, basil, serrano

Taken from www.myrecipes.com/recipe/braised-bluefish-spring-vegetables-in-spiced-coconut-broth (may not work)