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RecipesSpicy Coconut Fish
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
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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