Fish fillets get a tropical touch thanks to a creamy, zesty and totally delicious coconut sauce inspired by South American flavors.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Zesty Italian Dressing, divided
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 fillet s
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
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.
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.
Sprinkle evenly with coconut just before serving.
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!
Serve with a side of rice and steamed vegetables.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.