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Main dishes

Cartagena Coconut Fish Fillets

Cartagena Coconut Fish Fillets recipe
photo by:kraft
Fish fillets get a tropical touch thanks to a creamy, zesty and totally delicious coconut sauce inspired by South American flavors.
time
prep:
10 min
total:
30 min
servings
total:
8 servings
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What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
1
 green pepper, chopped
1
 onion, chopped
2
cloves  garlic, minced
2
Tbsp.  tomato paste
1/2
tsp.  dried thyme leaves
1
can   (13 oz.) coconut milk
2
lb.  halibut fillets
1/2
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

HEAT 1/4 cup dressing in large skillet on medium-high heat. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil. Pour into bowl; set aside.

ADD remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.

SPRINKLE evenly with coconut just before serving.

Kraft Kitchens Tips

How to Toast Coconut
Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Serving Suggestion
Serve with a side of rice and steamed vegetables.
K:47057v0E:75455
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