Prep 15 mins
Cook 20 mins
A tasty dish of fish fillets cooked in a lime, coconut and pineapple flavoured sauce. This recipe is originally from Culinaria Caribbean. Prep time does not include marinating time.
- 4 large red snapper fillets (or other fish)
- 1 lime, juice of
- 1⁄2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tomatoes, finely chopped
- 1 stalk celery, finely chopped
- 1 (13 1/2 ounce) can coconut milk
- 1⁄2 cup pineapple juice
- 1 bay leaf
- 1 teaspoon tomato paste
- fresh parsley
- Wash and pat dry the fish.
- Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
- Cover and refrigerate for a few hours.
- Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
- Add the coconut milk, pineapple juice, bay leaf and tomato paste.
- Simmer for 10 minutes.
- In another pan brown the fish lightly on both sides.
- Pour the sauce over the fish in the pan.
- Simmer for five minutes, turning the fish once.
- Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.
I skimped a bit on the coconut milk (used most of it the other night in pina coladas), but the recipe came out delightful. My kids like food a bit bland, so I added more pepper to my own plate. I served this on fresh basmati rice and it was great. Thanks!
Sorry Dale! this just didn't cut it. It was very bland, not a lot of taste. I did cut the recipe in half, but I don't think that made any difference. It was edible, it just didn't have much taste. I think the coconut milk overpowered everything else. Perhaps a half a can was too much, there was an awful lot of sauce. Another time I would add more seasoning, herbs or something and cut the sauce in half again.