November 24, 2012

Pescado al Horno con Salsa de Coco y Limon: Baked Fish with Coconut Lime Sauce

Makes 4 servings

2 c. unsweetened coconut milk

2 T. fresh lime juice

1 fresh jalapeño chile, seeded and finely chopped

Salt and pepper to taste

1 ½ pounds grouper or other firm white fish filets

Chopped cilantro for garnish

In a bowl, mix the coconut milk, lime juice, jalapeño, salt and pepper to taste. Pour half the mixture into a non-reactive container and place the fish in it. Set aside the other half to make sauce. Marinate the fish, refrigerated, for 2 to 3 hours.

Remove the fish from the marinade, blotting excess and discarding any remaining marinade. Bake the fish in a lightly oiled baking dish, turning once, until cooked through, Baking time will depend on the size and thickness of the filets.

While the fish is baking, heat the remaining coconut-lime mixture. Plate the fish, pouring the sauce over and garnishing with chopped cilantro.

Courtesy of Karen Hursh Graber

November 24, 2012