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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from Pan American's Complete Round the World Cookbook. This is an older recipe; I've reduced the cooking time. Ingredients:
2 cups grated coconut (fresh or dried) |
1 1/2 cups heavy cream |
6 (8 ounce) fish fillets (pompano, sea bass, snapper or any white fish) |
salt |
Directions:
1. Combine coconut milk and cream in a saucepan and bring to a boil.
2. Remove from heat and let steep 30 minutes.
3. Strain, pressing all the liquid from the coconut. Discard solids.
4. Preheat oven to 350°F.
5. Sprinkle salt over fish.
6. Arrange fish in a buttered baking dish.
7. Pour coconut liquid over fish.
8. Bake for 30 minutes, or until fish is cooked through.
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