| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Spanish |
Tamara2 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
Spanish Mackerel or other |
|
|
firm white fish |
| 300 |
|
Canned coconut milk |
| 1 |
|
Red capsicum |
| 1 |
|
Green capsicum |
| 1 |
|
Red chilli |
| 1 |
|
Firm tomato |
| 250 |
|
Fresh lime juice, or lemon |
|
|
juice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut the fish into 1cm. cubes and mix with 200ml. lime juice, half the
coconut milk, salt and pepper to taste. Stir well and marinate
overnight or for at least 4 hours. Meanwhile, cut the red and green
capsicum and red tomato into very fine dice and mince the chilli.
When the fish is firm and looks opaque (cooked), drain away the
liquid. Mix the drained fish with the capsicum pieces and chilli. Add
the remaining coconut milk and lime juice and stir to combine
thoroughly. Serve cold with wedges of lime or lemon as an entree.
Converted by MC_Buster. Per serving: 635 Calories (kcal); 61g Total
Fat; (78% calories from fat); 7g Protein; 31g Carbohydrate; 0mg
Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 2 Fruit; 12 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”