FISH FILLETS IN COCONUT SAUCE (PESCADO CON COCO)

Fish Fillets in Coconut Sauce (Pescado Con Coco) image

Provided by Juliann Esquivel

Categories Fish

Time 50m

Number Of Ingredients 17

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4 large fresh snapper fillets or good white fleshed fish fillets such as flounder, grouper, or freshwater bass.
1 large lime (juice of one lime) no lime use lemon
1 medium sweet vidalia onion finely chopped
4 clove fresh garlic smashed or put through a garlic press
1 large red ripe tomato blanched, peeled, seeded, and finely chopped
1 medium celery stalk, finely chopped
1/2 c pinapple juice
1 tsp (scant teaspoon) tomato paste
1 can(s) unsweetened coconut milk (goya brand)
1 Tbsp olive oil
6 large leaves fresh basil leaves
1/2 tsp dried oregano
2 sprig(s) fesh parsley
4 Tbsp real butter
1 tsp salt
1/2 tsp fresh ground black pepper
1 c flour for coating fish

Steps:

1. Wash the fish fillets and pat dry. sprinkle lime juice over the fillets and season with salt, pepper, and oregano. Cover and refrigerate for a few hours or overnight.
2. Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
3. Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
4. Take fish fillets and dust in flour both sides In a seperate pan heat 1 tblsp olive oil and butter brown the fish fillets until golden on both sides.
5. Next pour the sauce over the fish. Drop two more pats of butter in the sauce and simmer for 5 more minutes do not stir. Sprinkle with some fresh parsley and serve with fluffy white rice. Pass the chilled white wine. Enjoy, Bom Proveito, Buen Provecho
6. You can find my recipe for fluffy white rice posted under sides category.