Fish Fillets in Coconut Sauce

[Irene]

Red Snapper in Coconut Sauce

 

Prep time: 15m   Total time: 50m   Yields: 4 Servings

Ingredients

4 red snapper filets (about 1 lb.), or other white fish, like cod, tilapia, flounder or bass

1 lime, juiced (about 2 tbsp.), divided

3 tsp.  Minced Garlic, or 6 cloves garlic, finely chopped, divided

2 tsp. Adobo All-Purpose Seasoning with Pepper, divided  (Recipe HERE)

¼ tsp. ground coriander

¼ tsp. ground oregano

2 tbsp. Extra Virgin Olive Oil

½ red onion, sliced into ¼” strips

½ green bell pepper, sliced into ¼” strips

½ red bell pepper, sliced into ¼” strips

1 tbsp. Tomato Paste / Puree

 2 cans (400ml. each) Coconut Milk

1 bay leaf

1 tbsp. chopped fresh cilantro (coriander)

2 cups cooked white rice

 

Directions

Step 1

Set fish on large plate.  In small bowl, mix together 1½ tbsp. lime juice, 1 tsp. garlic, 1 tsp. Adobo, coriander and oregano.  Pour spice mixture over fish; rub to coat both sides completely in marinade; cover and set aside.

 

Step 2

Meanwhile, heat olive oil in 12” skillet over medium-high heat.  Add onions and peppers.  Cook, stirring occasionally, until vegetables soften, about 10 minutes.  Add remaining 2 tsp. garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into pan; cook 5 minutes more. Add coconut milk and bay leaf; bring coconut mixture to boil.  Reduce heat to medium low.  Simmer stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.

 

Step 3

Add reserved fish to pan, pressing into sauce.  Cook, flipping once, until fish is cooked through and flakes easily with a fork; about 5 minutes.  Using fish spatula, gently transfer fish to platter; keep warm.

 

Step 4

Return sauce in pan to simmer over medium heat.  Add remaining lime juice, remaining Adobo and cilantro.  Simmer until flavours come together and sauce thickens to cream-like consistency, about 3 minutes more.

 

Step 5

Spoon sauce over fish; serve with rice.