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Main dishes

Red Snapper in Coconut Sauce

Red Snapper in Coconut Sauce recipe
photo by:kraft
time
prep:
10 min
total:
40 min
servings
total:
6 servings
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What You Need

1
whole  red snapper (2 lb.), cleaned
1/2
cup  KRAFT Zesty Italian Dressing
1
can  (13.5 oz) coconut milk
1
 onion, thinly sliced
1
 habanero chile, seeded, deveined and thinly sliced
1
 red pepper, chopped
2
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

SCORE both sides of fish with shallow cross-cuts. Heat dressing in large skillet on medium heat. Add fish; cook 6 to 8 min. on each side or until fish is lightly browned on both sides and flakes easily with fork. Transfer fish to platter; cover to keep warm.

ADD coconut milk, onions and chiles to skillet; cook on medium-low heat 10 min. or until coconut milk is reduced by half. Stir in peppers and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently.

SERVE fish topped with sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Food Facts
This is a traditional dish of the Garifuna people of Dangriga, Belize.
Cooking Know-How
When handling fresh chiles, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the chiles. If you don’t like spicy food, substitute 1/2 of a small green bell pepper for the habanero chile.
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