Belizean Fish Serre
Ready In: 45 mins
Serves: 8
Ingredients
- 2 slices bacon, cut into small pieces
- 2 lbs red snapper fillets
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon thyme
- 32 ounces coconut milk, canned
- 3 leaves culantro, fresh
- 8 ounces cassava, sliced in small pieces (or Yucca)
- 1 plantain, sliced
- 1 carrot, sliced
Directions
- Wash and rinse the snapper.
- Wash, clean and cut vegetables.
- Place bacon into a saucepan over medium heat, pour in coconut milk.
- Add the onion, seasonings, plantain and yucca.
- Bring to a boil until vegetables are tender.
- Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
- Serve over rice.
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