Coconut Dill Poached Haddock

Posted by Donna-Marie Pye on



  • 2 skinless haddock or cod fillets, about 6 to 8 oz each
  • Kosher/sea salt and freshly ground black pepper
  • 1 to 2  tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 tsp grated fresh ginger root
  • 1 lemon, thinly sliced, reserving half for squeezing over fish
  • 1 can (14 oz/398 mL)unsweetened canned coconut milk
  • 3 tbsps finely chopped fresh dill
  • Cooked orzo pasta or rice
  • Ground sumac or cayenne, optional


  • Pat the fish fillets dry with a paper towel and season on both sides with kosher salt and black pepper. 
  • In a medium sized saute pan or a skillet with tall enough sides, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned, about 1 to 2 minutes.
  • Add about 4 slices of lemon to the base of the pan on low heat, then place the fish filets on top of the lemons. 
  • Pour in the coconut milk, add the fresh dill along with salt and pepper, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer.
  • Let the fish simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork. The cooking time on this may vary based on thickness of the fish. Baste the fish with the coconut milk occasionally/as needed if it is not submerged. 
  • To serve, place cooked orzo in a bowl or pasta. Gently place the fish over orzo. Serve with lemon wedge for squeezing, spooning some of the coconut poaching liquid on top until it is brothy and soup-like.  Garnish with additional fresh dill and ground sumac, if desired.


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