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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fillet of Fish with Coconut Sauce Recipe

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This recipe for Fillet of Fish with Coconut Sauce is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large fish fillets (I used tilapia, but it can be snapper or whatever you like)
lime juice
2 Tbsp. olive oil
3 tsp. or 3 cloves minced garlic
1 medium white onion, sliced julienne style (thin strips about 1/4" by 2")
1 celery stalk, slice julienne style
1 Tbsp. tomato paste
2 cans Goya Coconut Milk
1 packet powdered chicken bouillon or equivalent
2 bay leaves
1 large, ripe tomato, seeded and julienned
Cooked rice to serve it on
Directions:
Directions:
1. Sprinkle the fish with lime juice and set aside.
2. In a deep skillet, heat oil on medium. Stir in garlic, onion, celery, and cook for ten minutes, stirring often. Take care not to burn the garlic.
3. Stir in tomato paste and cook for 2 minutes.
4. Stir in coconut milk, bouillon, and bay leaves. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
5. Stir in sliced tomatoes. Add fish fillets, skin side up, gently pushing them into the sauce. Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
6. Transfer the fish to a warm dish and keep warm. Continue to simmer sauce until it thickens to a consistency desired. Ladle some sauce over fish and serve the rest on the side accompanied with the rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
My new favorite fish dish! Yummy! I made half of it and it turned out great.

 

 

 

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