Fish saute in coconut milk (pescado guisado con coco)
2 servings
Ingredients
| Quantity | 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 |
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. Source: False Tongues and Sunday Bread by Copeland Marks