To start your Coconut Milk Grilled Fish recipe, add lemon juice and oil to a mixing bowl and combine with the fish fillets. Marinate the fish in the refrigerator for 1 hour.
Preheat the oven to 350 degrees Celsius. Heat 1/4 cup oil in a skillet and fry onions until golden brown.
Add minced garlic, minced ginger and green chilies and stir for 2 minutes.
Now add tomatoes, spices, crushed fennel seeds and salt to taste. Saute for 3 to 4 minutes, until tomatoes are soft.
Add coconut milk and cook for 5 minutes until thickened.
Remove the fish from the refrigerator and place on a greased baking sheet or cast-iron skillet.
Grill the fish for 10 minutes. Pour the coconut milk sauce over the fish. Cover the pan/pan tightly with aluminum foil and return to the oven to bake for a further 15 minutes.
Carefully remove pan and foil, garnish with chopped cilantro and serve hot.
Serve grilled fish with coconut milk steamed rice Weekend dinner.