Fillet of Red Snapper with coconut sauce

By rosie380_1

Ingredients

• 4 large red snappr fillets
• juice of 1 lime
• 2 TB olive oil
• 3 tsp minced garlic or 6 cloves fresh garlic, minced
• 1 medium white onion, sliced julienne style
• 1 celery shaft, sliced julienne style
• 1 TB tomato paste
• 2 cans 13.5 oz each coconut milk
• 1 pkg goya cubito powdered chicken bouillon
• 2 bay leaves
• 1 large ripe tomato, seeded and sliced julienne style
• 2 cups cooked white rice. hot

Preparation

Step 1

Sprinkle the fillets with the lime juice. In a caldero or straight sided deep skillet, heat oil on medium. Stir in garlic, onion, celery and cook for 10 minues, stirring often. Stir in tomato paste and cook for 2 minutes.
Stir in coconut milk, cubitos, and bay leaves. Bring to a boil and simmer on low for 10 minutes, stirring occassionally.
Stir in sliced tomatoes. Add fillets, sking side up, gently pushing them into sauce, simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
Transfer the fillets to a warm serving tray and keep warm. Continue to simmer sauce until it reaches the desired consistency. Ladle some sauce over fillets and serve the remainder on the side accompanied with the rice.