Fish Saute In Coconut Milk (Pescado Guisado Coco)

Recipe Ingredients

1 lb	454g / 16oz	Whole sea bass
		Red snapper
1 cup	237ml	Rich coconut milk - (see below)
1/2 teaspoon	2.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly ground black pepper
1/4 cup	59ml	Sweet green pepper - sliced thinly
1/4 cup	15g / 0.5oz	Tomato - sliced
1/4 cup	27g / 1oz	Celery - chopped

Recipe Instructions

Score the whole fish 3 times diagonally on each side.

Bring the coconut milk to a boil in a skillet over moderate heat. Add the fish and baste for 3 minutes.

Then add the salt, black pepper, sweet green pepper, tomato and celery.

Continue to baste for 5 minutes. Simmer the fish in an uncovered skillet over low heat, turning the fish over once, for 10 minutes.

Serve warm.

Source:
"False Tongues and Sunday Bread" by Copeland Marks

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