Cartagena Coconut Fish Fillets

Cartagena Coconut Fish Fillets
Cartagen

Instructions

1
Heat 1/4 cup dressing in large skillet on medium-high heat.
Equipment you will use
Frying PanFrying Pan
2
Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil.
Ingredients you will need
Coconut MilkCoconut Milk
Tomato PasteTomato Paste
PeppersPeppers
GarlicGarlic
OnionOnion
ThymeThyme
3
Pour into bowl; set aside.
Equipment you will use
BowlBowl
4
Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally.
Equipment you will use
Frying PanFrying Pan
5
Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.
Ingredients you will need
SauceSauce
FishFish
6
Sprinkle evenly with coconut just before serving.
Ingredients you will need
CoconutCoconut

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Santa Margherita Pinot Grigio
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.
DifficultyMedium
Ready In30 m.
Servings8
Health Score12
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