Yield: 4 Servings
|4 \N||Mahimahi fillets (sub other tender white flesh fish)|
|1½ cup||Coconut milk|
|1 small||Onion; chopped|
|1 small||Green pepper; chopped|
|1 \N||Tomato; diced|
|\N \N||Salt to taste|
|\N \N||Cayenne pepper to taste|
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 Place coconut milk, onions green pepper and a little salt in a pan. Bring to a gentle boil and place the fish in it. Poach fish until done; remove from coconut milk and place on serving dish and keep warm. Simmer the coconut milk. Mix softened butter with flour and add to the coconut milk, stirring to prevent lumps. Add tomatoes, salt and pepper, simmer 2-3 minutes. Pour sauce over fish and serve with steamed rice.
From Ethnic Foods of Hawaii, by Ann Kondo Corum EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .