Ingredients Edit

Directions Edit

  1. Prepare 3 cups coconut cream.
  2. In a 12-inch skillet (electric if possible):.
  3. Sauté onions, salt, black pepper, crushed red pepper or few drops Tabasco in butter until soft but not brown.
  4. Cut in halves the fish
  5. Season with salt and pepper.
  6. Saute fish in the butter mixture for 1 minute on each side.
  7. Pour the coconut milk over the fish.
  8. Cover tightly and simmer gently for 10 minutes.
  9. Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
  10. Lay fish out on a platter with a spatula and pour the sauce over it.
  11. Serve with foo-foo.

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