Red Snapper With Coconut Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 medium onion, sliced julienne style
• 1 celery rib, sliced julienne style
• 1 (6 ounce) can tomato paste
• 2 (13 1/2 ounce) cans coconut milk (not coconut cream)
• 1 chicken bouillon cube
• 2 bay leaves
• 1 large tomato, seeded and sliced julienne style
• 2 cups cooked rice, hot
• 4 red snapper fillets (about 1.5 lbs)
• 1 lime, juice of
• 2 tablespoons olive oil
• 6 garlic cloves, minced

Recipe

• 1 sprinkle fillets with the lime juice.
• 2 in a staight-sided deep skillet, heat oil on medium heat. stir in garlic, onion, celery and cook for 4 minutes, stirring often.
• 3 stir in tomato paste and cook for 2 minutes. don't skip this step.
• 4 stir in coconut milk, chicken bouillion and bay leaf. bring to a boil and simmer on low for 10 minutes, stirring occasionally.
• 5 stir in sliced tomatoes. add fillets, skin side up if not skinless, gently pushing them into the sauce.
• 6 simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
• 7 transfer the fish fillets to a warm serving tray and keep warm.
• 8 continue to simmer sauce until it reaches the desired consistency.
• 9 ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.