| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Mahimahi fillets, sub other |
|
|
tender white flesh fish |
| 1 1/2 |
c |
Coconut milk |
| 1 |
|
Onion, chopped |
| 1 |
|
Green pepper, chopped |
| 1 |
|
Tomato, diced |
|
|
Salt to taste |
|
|
Cayenne pepper to taste |
| 1 |
T |
Butter |
| 1 |
T |
Flour |
INSTRUCTIONS
From: Judith Pirie <judith@ALOHA.NET> Date: Wed, 26 Jun 1996
15:58:48 -1000 Place coconut milk, onions green pepper and a little
salt in a pan. Bring to a gentle boil and place the fish in it.
Poach fish until done; remove from coconut milk and place on serving
dish and keep warm. Simmer the coconut milk. Mix softened butter with
flour and add to the coconut milk, stirring to prevent lumps. Add
tomatoes, salt and pepper, simmer 2-3 minutes. Pour sauce over fish
and serve with steamed rice. From Ethnic Foods of Hawaii, by Ann Kondo
Corum EAT-L Digest 25 June 1996 From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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