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1 tomatoes ; sliced, julliene sliced
26 ounces coconut milk ; canned
1 chicken bouillon cubes ; crushed
lime juice
1 tablespoon tomato paste
2 cups white rice ; cooked
2 bay leaves
2 tablespoons olive oil
6 cloves garlic ; minced
1 stalk celery ; sliced
1 onions ; white, julliene sliced
4 fillets red snapper
Submitted by grlore
Sauteed red snapper fillets with a coconut sauce and rice.
Cal: 1018 Fat: 49g Carbs: 92g Protein: 55g Fiber: 4g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Sprinkle red snapper with lime juice. Set aside. Heat oil on medium heat in a large skillet. Stir in garlic, onion, celery and cook for 10 minutes, stirring frequently. Stir in tomato paste and cook for an additional 2 minutes. Stir in chicken bouillon, bay leaves and coconut milk. Bring to a boil and then simmer on low for 10 minutes, stirring occassionally. Add tomatoes. Add fillet, skin side up. Simmer for 5 minutes more or until fish is cooked and flakes easily with a fork. Transfer fillets to a serving tray and simmer sauce until it thickens to desired consistency. Spoon sauce over fillets. Serve with rice and remaining sauce on the side. Serves 4.
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