CARTAGENA COCONUT FISH FILLETS

Cartagena Coconut Fish Fillets image

Fish fillets get a tropical touch thanks to a creamy, zesty and totally delicious coconut sauce inspired by South American flavors.

Provided by My Food and Family

Categories Fish

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

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Ingredients

1/2 cup KRAFT Zesty Italian Dressing, divided
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. tomato paste
1/2 tsp. dried thyme leaves
1 can (13 oz.) coconut milk
2 lb. halibut fillets
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat 1/4 cup dressing in large skillet on medium-high heat. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil. Pour into bowl; set aside.
Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.
Sprinkle evenly with coconut just before serving.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g