Thursday, May 15, 2008

Filete de Pescado con Leche de Coco (Filet of Red Snapper with Coconut Sauce)

  • 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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