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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My wife grew up in Belize. This is one of the traditional dishes down there. Ingredients:
2 slices bacon, cut into small pieces |
2 lbs red snapper fillets |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon thyme |
32 ounces coconut milk, canned |
3 leaves culantro, fresh |
8 ounces cassava, sliced in small pieces (or yucca) |
1 plantain, sliced |
1 carrot, sliced |
Directions:
1. Wash and rinse the snapper.
2. Wash, clean and cut vegetables.
3. Place bacon into a saucepan over medium heat, pour in coconut milk.
4. Add the onion, seasonings, plantain and yucca.
5. Bring to a boil until vegetables are tender.
6. Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
7. Serve over rice.
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