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  • 2 tablespoons coconut oil
  • 1 lb fresh fish fillets
  • cayenne pepper to taste
  • salt
  • 1 onion - diced
  • 2 cloves garlic - minced
  • 2 tablespoons Coconut Cream Concentrate
  • 1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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I made this recently and used chicken broth and about five tablespoons of Coconut Cream Concentrate for a more coconutty taste. Just be careful with the cayenne pepper though, a little bit goes a long way!
# Posted By Sarah | 3/17/08 11:24 AM
This semi-worked in a pinch:

- 1 Pack thinly sliced pork loin
- 2 TBSP CCC
- Scallions
- Black Pepper
- Garlic Powder
- 3 TBSP Olive Oil
- Cayenne Pepper (Seriously, a little LOL)

Same directions, more or less ... We sauteed some bell pepper in a TBSP of Olive Oil and TBSP of CCC (The cream began to burn so I had to reduce the heat).

The meal was great
# Posted By Heath | 10/29/10 6:54 PM

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