Pescado al Horno con Salsa de Coco y Limon: Baked Fish with Coconut Lime Sauce
Makes 4 servings
2 c. unsweetened coconut milk
2 T. fresh lime juice
1 fresh jalapeño chile, seeded and finely chopped
Salt and pepper to taste
1 ½ pounds grouper or other firm white fish filets
Chopped cilantro for garnish
In a bowl, mix the coconut milk, lime juice, jalapeño, salt and pepper to taste. Pour half the mixture into a non-reactive container and place the fish in it. Set aside the other half to make sauce. Marinate the fish, refrigerated, for 2 to 3 hours.
Remove the fish from the marinade, blotting excess and discarding any remaining marinade. Bake the fish in a lightly oiled baking dish, turning once, until cooked through, Baking time will depend on the size and thickness of the filets.
While the fish is baking, heat the remaining coconut-lime mixture. Plate the fish, pouring the sauce over and garnishing with chopped cilantro.
Courtesy of Karen Hursh Graber