Cartagena Coconut Fish Fillets
30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Fish fillets get a tropical touch thanks to a creamy, zesty and totally delicious coconut sauce inspired by South American flavors.
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. tomato paste
1/2 tsp. dried thyme leaves
1 can (13 oz.) coconut milk
2 lb. halibut fillets
Let's Make It
1
Heat 1/4 cup dressing in large skillet on medium-high heat. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil. Pour into bowl; set aside.
2
Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.
3
Sprinkle evenly with coconut just before serving.
Kitchen Tips
Tip 1
How to Toast Coconut
Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Tip 2
Serving Suggestion
Serve with a side of rice and steamed vegetables.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 280mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 5g
10%
Protein 25g
50%
Vitamin A
6%
Vitamin C
10%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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