Snapper Rundown from the kitchen of: Edna Witter | | Prep time: 60 mins Cook time: 120 mins Makes/Servings: 6 # of Comments: 4 Read or post a comments under recipe | Ingredients 1 Can plus 1 Cup Grace Coconut Milk
1 Pkt. Grace Coconut Milk Powder
2 Teaspoons Grace Curry Powder
1 Teaspoon Malher Garlic Powder (Sal de Ajo)
3 Red or Black Snappers
1 Teaspoon Freshly Grated Ginger
2 Cloves Garlic (minced)
Grace Coconut Oil for frying
2 Teaspoon Thyme
1 Medium Onion (diced)
1 Habanero Hot Pepper (diced)
1 Sweet Pepper (diced) Preparation
- Clean and wash hole fish with lime.
- Pat and dry with paper towel. Season fish with MALHER Garlic Powder ( Sal de Ajo) and thyme. Using a large fry pan, fry fish until golden brown and set aside. In the same fry pan, sauté onions and sweet peppers
- Add GRACE Coconut Powder. Cook until mixture is thick and bubbly.
- Arrange fish in the sauce making sure they are completely covered. Simmer for 10 minutes.
- Serve hot over the white rice.
Clicks: 865
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