Fish Saute in Coconut Milk
Yield
2 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sea bass
whole |
* |
| 1 | x |
red snapper, whole fish
|
*
|
| 1 | cup |
coconut milk
rich |
|
| ½ | teaspoon |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
green bell peppers
thinly sliced |
|
| ¼ | cup |
tomatoes
sliced |
|
| ¼ | cup |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sea bass
whole |
* |
| 1 | x |
red snapper, whole fish
|
*
|
| 237 | ml |
coconut milk
rich |
|
| 2.5 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 59 | ml |
green bell peppers
thinly sliced |
|
| 59 | ml |
tomatoes
sliced |
|
| 59 | ml |
celery
chopped |
|
Directions
Score the whole fish 3 times diagonally on each side.
Bring the coconut milk to a boil in a skillet over moderate heat.
Add the fish and baste for 3 minutes.
Then add the salt, black pepper, sweet green pepper, tomato and celery.
Continue to baste for 5 minutes.
Simmer the fish in an uncovered skillet over low heat, turning the fish over once, for 10 minutes.
Serve warm.
