Red Snapper With Coconut Sauce

Recipe by Jostlori
READY IN: 35mins
SERVES: 4
YIELD: 4 fillets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle fillets with the lime juice.
  • In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
  • Stir in tomato paste and cook for 2 minutes. Don't skip this step.
  • Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
  • Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
  • Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
  • Transfer the fish fillets to a warm serving tray and keep warm.
  • Continue to simmer sauce until it reaches the desired consistency.
  • Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.
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