Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Whole sea bass, |
| 1 x | Red snapper, mackerel or sim |
| 1 cup | Rich Coconut Milk (see below |
| ½ teaspoon | Salt, or to taste |
| ½ teaspoon | Freshly ground black pepper |
| ¼ cup | Sweet green pepper, sliced t |
| ¼ cup | Tomato, sliced |
| ¼ cup | Celery, chopped |
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. Source: False Tongues and Sunday Bread by Copeland Marks