Fish saute in coconut milk (pescado guisado c

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

Similar recipes