Fish fillets; (cod, striped bass, snapper) cut in bite-size pieces
1
lb
Medium shrimp; shelled and deveined
1/4
c
Lime juice; divided
1/2
ts
TABASCO brand Pepper Sauce
1
ts
Salt; divided
2
tb
Olive oil
1
c
Chopped onion
1
c
Chopped green bell pepper
2
lg
Garlic cloves; minced
4
c
Canned peeled whole tomatoes; undrained
3/4
c
Coconut milk*
1
c
Chopped green onion
1
c
Chopped fresh cilantro
Hot cooked rice
INSTRUCTIONS
In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime
juice, l/4 teaspoon TABASCO® Pepper Sauce and l/2 teaspoon salt; toss to
mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over
medium-high heat, heat oil; saut. onion, green pepper and garlic until
tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2
tablespoons lime juice, l teaspoon TABASCO® Pepper Sauce and l/2 tseaspoon
salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add
marinated fish and simmer l0 minutes or until seafood is cooked through.
Add shrimp and simmer an additional 5 minutes. Just before serving, stir in
green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut
milk can be purchased in specialty stores or combine l cup shredded fresh
coconut or packaged sweetened flaked coconut and l cup warm water in
blender or food processor. Process 40 seconds. Strain the mixture through a
fine sieve in heavy cheese cloth, squeezing to remove all liquid from the
coconut.
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 8, 1998
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