Red Snapper with Coconut Ginger Sauce
INGREDIENTS
1 oz butter
8 oz canned tomato, crushed
6 oz onion, julienne
3 tbsp ginger, minced
3 jalapeno, minced (seeds and all)
3 cloves garlic, minced
3 lb red snapper, cut into 6oz portions
2 tsp salt
1/2 tsp white pepper
3 cup coconut milk
2 lime, juiced (or more)
1/4 cup cilantro, chopped
Directions
Pre-heat the oven to 375.
Butter the bottom of a full-sized hotel pan. Add the tomatoes, onions, ginger, and jalapenos.
Arrange the fish pieces over the vegetables.
Season with salt and pepper.
Add the coconut milk.
Cover with foil.
Cook until firm, about 10-20 minutes.
Remove fish from the pan and transfer to a covered plate.
Transfer the vegetable coconut milk mixture to a pot and continue cooking.
Reduce down until the liquid is reduced to about 1cup.
Add the lime juice, taste and adjust seasoning.
Return fish to the pan and reheat in the sauce.
Arrange fish on a platter and cover with sauce and vegetables.
Garnish with cilantro.
