Fish With Coconut Ginger Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 red bell pepper, chopped fine
• 1/2 yellow bell pepper, chopped fine
• 1/2 green bell pepper, chopped fine
• 10 shallots, minced and divided
• 3 tablespoons olive oil
• 4 garlic cloves, minced and divided
• 1 tablespoon fresh thyme, chopped fine
• salt & freshly ground black pepper
• 1/4 cup fresh gingerroot, chopped
• 1/4 cup dry wine
• 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
• 1 cup coconut milk
• 4 sole fillets, 6 oz each
• 1 cup flour, for dredging
• 2 tablespoons unsalted butter

Recipe

• 1 in a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
• 2 add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
• 3 in a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
• 4 add remaining garlic and ginger, stirring.
• 5 add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
• 6 increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
• 7 strain, discard solids, season with salt and pepper; keep warm.
• 8 meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
• 9 in a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
• 10 to serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.