White fish in Coconut Gravy
- 4 thick filet of white fish (without skin or bones best)
- 1 can of coconut cream
- 1 jalapeno diced (remove seeds and membranes to lower the heat of the pepper) We like the red jalapenos for more heat.
- 2 tbsp of real butter
- 7 cloves of garlic diced
- ¼ tsp ground cumin
- Fresh cilantro chopped with stems (about a handful)
- 2 tablespoons of lime juice
- 1 small onion sliced in rings (then slice the rings in half).
- 6 whole green chilies roasted or canned in strips (you can buy canned, we hand roast hatch green chilies)
- In a large skillet melt your butter
- Stir in your cumin and garlic
- Add in your half rounds of onions
- When the onions are soft add in your jalapeno dices.
- Stir in your coconut cream both the liquid and the heavy cream. Stir until the heavy cream is liquid as well.
- Add in your fish fillets
- Lay your green chili strips over top of the fish
- Spoon some of the coconut mixture over your fish and chilies
- Cover the skillet and turn heat on between low and medium.
- When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
- Add your lime juice.
- On low cook another 3 to 5 minutes to meld the cilantro into the gravy.
Serve over Steamed Rice
Until Next Time,
Mrs. Kay Lynn Rice