http://www.elcolmadito.com/USRecetasDetailEnglish.asp?Numero=93
Ingredients:
- 4 large red snapper fillets
- juice of 1 lime
- 2 tbsp Olive Oil
- 6 cloves garlic, minced
- 1 medium white onion, sliced in thin strips
- 1 celery shaft,sliced in thin strips
- 1 tbsp. Goya Tomato Sauce
- 2 cans Goya Coconut Milk
- 1 pkt. Goya Cubitos Powdered Chicken Bouillon
- 2 bay leaves
- 1 large, ripe tomato, sliced in thin strips
- 2 cups cooked White Rice hot
- Sprinkle the fillets with the lime juice.
- In a caldero or straight sided deep skillet, heat oil on medium, stir in garlic, onion, celery and cook for 10 minutes, stirring often.
- Stir in tomato paste and cook for 2 minutes.
- Stir in coconut milk, cubitos, 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, gently pushing them into sauce.
- Simmer for 5 minutes or until fish is cooked and flakes easily with fork.
- Transfer the 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 rice.
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