Red Snapper With Coconut Sauce - cooking recipe

Ingredients

1 medium white onion, sliced julienne style
1 celery rib, sliced julienne style
1 (6 ounce) can tomato paste
2 (13 1/2 ounce) cans coconut milk (NOT coconut CREAM)
1 chicken bouillon cube
2 bay leaves
1 large tomatoes, seeded and sliced julienne style
2 cups cooked white rice, hot
4 red snapper fillets (about 1.5 lbs)
1 lime, juice of
2 tablespoons olive oil
6 garlic cloves, minced

Preparation

Sprinkle fillets with the lime juice.
In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
Stir in tomato paste and cook for 2 minutes. Don't skip this step.
Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
Transfer the fish 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.