FILLET OF RED SNAPPER WITH COCONUT SAUCE

Fillet of Red Snapper With Coconut Sauce image

Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it

Provided by C in PA

Categories Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 large red snapper fillets
1 lime, juice of
2 tablespoons olive oil
6 cloves garlic, minced
1 medium white onion, sliced julienne style
1 stalk celery, sliced julienne style
1 tablespoon tomato paste
2 (13 1/2 ounce) cans coconut milk
1 chicken bouillon cube
2 bay leaves
1 large tomatoes, seeded and sliced julienne style
2 cups cooked white rice

Steps:

Sprinkle fillets with lime juice.
In deep skillet, heat oil on medium.
Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
Stir in tomato paste and cook for 2 minutes.
Stir in coconut milk, bouillon, and bay leaves.
Bring to boil and simmer on low for 10 minutes, stirring occasionally.
Stir in sliced tomatoes.
Add fillets, skin side up, gently pushing them into the sauce.
Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
Transfer to warm serving tray and keep warm.
Continue to simmer sauce until it reaches the desired consistency.
Ladle some sauce over fillets and serve remainder on the side accompanied with rice.

Nutrition Facts : Calories 833.2, Fat 51.3, SaturatedFat 37.9, Cholesterol 88, Sodium 414.4, Carbohydrate 40, Fiber 1.8, Sugar 3.4, Protein 56.7

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