Main dishes

Cartegena Coconut Fish Fillets

photo by:kraft

Very tasty. Following the recipe, the fish was cooked perfectly, not dry or raw, and the sauce had a nice flavor and texture. I will definitely make this again.

posted by

a cook

on 9/12/2009

time

prep:

10 min

total:

30 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/2

cup KRAFT Zesty Italian Dressing, divided

green pepper, chopped

onion, chopped

cloves garlic, minced

Tbsp. tomato paste

1/2

tsp. dried thyme leaves

can (13 oz.) coconut milk

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.