"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sauteed Fish with Coconut & Lime Sauce Recipe

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This recipe for Sauteed Fish with Coconut & Lime Sauce, by , is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kerry Sisneros
Added: Saturday, May 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Fish:
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
4 (6oz) pieces snapper, mahi mahi or other mild firm fish
2 tbs vegetable oil
Coconut & Lime Sauce:
2 stalks lemon grass (optional)
1 cup canned coconut milk
3 tbs freshly squeezed lime juice
1/2 tsp grated lime zest
8 thin slices peeled gingerroot
1 serrano chile, thinly sliced into rounds
1 tsp salt

Directions:
Directions:
Fish:
combine flour, salt and pepper in a shallow dish and mix well. Dredge the fish pieces in the flour mixture and shake to remove the excess. Heat oil in skillet over medium-high heat. Add fish. Cook until golden brown on both sides. Remove and keep warm.
Sauce:
Peel the lemon grass and trim to the white part. Bruise the white parts of the stalks with the back of a knife. Wipe out the skillet used for the fish and combine the lemon grass, coconut milk, lime juice, lime zest, gingerroot, chile, and salt. Bring to a boil, stirring frequently. Boil for 5 minutes to reduce the sauce slightly and blend the flavors, stirring occasionally.
Slide the fish into the sauce. Reduce the heat and simmer for 2 minutes. Remove the lemon grass and discard. Serve with steamed rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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