Red Snapper With Coconut Sauce
2 main course servings
| 2 red snapper filets 2 garlic cloves pinch of oregano 2 tbsp lemon juice 1 tsp salt 1 cup clour 3 tbsp extra-virgin olive oil |
| Coconut Sauce: 1 red onion, sliced 1 red bell pepper, cored, seeded and sliced 1 green bell pepper, cored, seeded and sliced 3 plum tomatoes 2 ounces leeks, sliced 1 tsp chopped fresh ginger 1 tbsp extra-virgin olive oil 1 tbsp tomato paste 1 cup water 1 cup cilantro, chopped 1 cup coconut milk |
| •Wash filets with water.
Crush garlic and oregano into paste. Rub fish with the paste, lemon juice and
salt. Set aside. •Saute onion, peppers, tomatoes and leeks with giner in a little olive oil, over medium heat. Stir gently for 5 minutes. •Combine tomato paste, water and cilantro; add to pan. Lower heat and simmer for 5 minutes. Add coconut milk. •Dust fish filets with flour. In a separate pan, pan-fry in oil over medium heat for 5 minutes on each side, or until light golden color. Drain excess oil from frying pan. Add sauce to the fillets and simmer together for 3 minutes. •Serve with hot, cooked white rice and fried yellow plantains. |
CZBrats
September 23, 2001