Caribbean Coconut Fish
You Will Need:
Lemon Grass, 4-5 stalks, cut into quarters
Cilantro, 4 Tbsp, finely chopped
Coconut Milk, 1 can
Onion, 1 small, chopped
Butter, 2 Tbsp
Garlic, 3 Tbsp, chopped
Tomato Sauce, ½ cup
Salt, ½ Tbsp
Black Pepper, 1 tsp
White Fish such as Swordfish, 4 filets
Recipe Serves: 4
1. Pre-heat oven to 350ºF. In a small sauce pan heat butter and sauté onions and garlic for 2 minutes, then add in tomato sauce and cook for and additional 2 minutes.
2. Add in coconut milk, cilantro, lemongrass, salt and pepper. Turn off heat and let sit.
3. Spray a baking dish with nonstick cooking spray and arrange the fish in the bottom of the pan, pouring the coconut sauce over top. Cover with aluminum foil and bake for 15 minutes.
4. Remove foil and bake uncovered for 10 more minutes of until fish is fork tender.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg