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.

September 23, 2001