Red Peppers' Caribbean Tilapia Topped With Coconut Shrimp

By danaheller

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Ingredients

• 1/2 cup chopped white onion
• 1 1/2 cups chopped tomato
• 1/3 cup chopped fresh cilantro
• 1 tablespoon vinegar
• 1/2 cup white wine
• 6 tablespoons olive oil, divided use
• Salt and pepper
• 4 large tilapia fillets (1 1/2-2 pounds total)
• 20 peeled, butterflied shrimp
• 1 tablespoon minced fresh garlic
• 2 cups coconut milk

Details

Servings 4

Preparation

Step 1

In a nonreactive bowl, combine the onion, tomato, cilantro, vinegar, white wine, 2 tablespoons olive oil and a pinch each of salt and pepper; set aside. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Working in two batches if necessary, salt and pepper the tilapia and fry until opaque, about 3-5 minutes per side depending on the size of the fillets. Transfer the fish to a plate, and cover with foil to keep warm.

Heat remaining olive oil in the same pan, add the shrimp and cook 1 minute. Add the garlic and the tomato mixture. Cook 3 minutes. Add the coconut milk, and cook an additional 5-7 minutes, until the sauce slightly thickens. Serve the tilapia fillets topped with the coconut shrimp sauce.

Tester's note: If you are using fresh shrimp and prefer it to retain its tender texture, do not add the shrimp to the sauce until the last minute or two of cooking time. The shrimp is cooked when the flesh turns opaque.