Creole Coconut Fish
Creole Coconut Fish is a popular dish in Seychellois cuisine, known for its rich and flavorful combination of spices and coconut milk. This recipe is a perfect way to bring a taste of the Seychelles to your kitchen.
Ingredients
- 4 fish fillets (such as red snapper or grouper)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 2 tomatoes, chopped
- 1 tablespoon Creole seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, sauté the onion and garlic until softened.
- Add the red bell pepper and cook for another 2-3 minutes.
- Pour in the coconut milk and bring to a simmer.
- Add the tomatoes, Creole seasoning, and season with salt and pepper.
- Gently place the fish fillets into the skillet and spoon the sauce over them.
- Cover and simmer for 15-20 minutes, or until the fish is cooked through.
- Sprinkle with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Cutting board Knife
Tools
Cover for skillet
Serving suggestions
Serve the Creole Coconut Fish over steamed rice or with crusty bread to soak up the delicious sauce.
Tips & tricks
For an extra kick of heat, add a chopped chili pepper to the sauce.
Cost
$15