Fish Poached in Coconut Cream

Healthy, rich, and delicious describes the coconut miracle in a new study. Asians use coconut in so many recipes from sweet to savory. Even though Asians consume a lot of coconut, they still maintain a thin looking figure because the fat in coconut contains the good, low saturated fat. I will introduce today’s recipe as a near mirror to the Brazilian coconut fish stew. However, I like to make it my way for my own taste. Coconut cream can be used to cook with meat as well. Coconut is a super food and should be included in to our daily or weekly meal.

Ingredients:
2 fillets of any white fish (about 6 oz. each)
Coconut cream poaching liquid ingredients:
One 14.5 oz. can coconut cream
1 medium white onion, sliced
2 garlic cloves, minced
2 tomatoes, chopped
1 tsp sugar
1/2 tsp cayenne
1/4 tsp paprika
Salt and black pepper
1 tbs coconut oil
Juice of one lemon
Vegetables:
Equal amounts of red, green and yellow bell peppers
1 jalapeno (for a little kick), chopped
Garnish with chopped green onions and cilantro
Serve with cooked rice or bread

Directions:
Cut fish into 2 inch pieces.
In a saucepan, heat coconut oil. Stir in white onions. Stir until onions are soft. Add garlic.

Cook for 2 minutes. Stir in paprika, cayenne, and tomatoes. Add 1 tsp sugar and salt (this is the trick to make tomatoes release its color).

Cook this mixture for 5 minutes and stir in the bell peppers and chopped jalapeno. Add coconut cream mixture. Bring to boil and simmer for 7 minutes.

Add fish. Simmer fish for 7 minutes or until flakes are easily removed with a fork. Add lemon juice and adjust the seasoning with salt and black pepper.

Sprinkle with green onions and cilantro. Serve with cooked rice or bread.