Serves 2; can be doubled.
2 Tbsp olive oil
1 tsp crushed garlic
1 tsp kosher salt
1 tsp black pepper
1/2 green pepper, sliced
1/2 medium red onion, sliced
4 tsp scallions, thinly sliced
2 tomatoes, cut into eighths
1/2 cup canned coconut milk
12 oz white fish (haddock, swordfish, cod, etc.)
In a frying pan, heat the oil. Add garlic, salt, pepper, green pepper, onion, scallions and tomatoes, and sauté for 1 minute over high heat. Add coconut milk, and continue to cook for 1 minute. Add fish and bring the mixture to a boil. Reduce the heat to medium, cover and continue to cook for not more than 10 minutes, until the fish is just cooked but not overdone. Serve with rice.
2 Tbsp olive oil
1 tsp crushed garlic
1 tsp kosher salt
1 tsp black pepper
1/2 green pepper, sliced
1/2 medium red onion, sliced
4 tsp scallions, thinly sliced
2 tomatoes, cut into eighths
1/2 cup canned coconut milk
12 oz white fish (haddock, swordfish, cod, etc.)
In a frying pan, heat the oil. Add garlic, salt, pepper, green pepper, onion, scallions and tomatoes, and sauté for 1 minute over high heat. Add coconut milk, and continue to cook for 1 minute. Add fish and bring the mixture to a boil. Reduce the heat to medium, cover and continue to cook for not more than 10 minutes, until the fish is just cooked but not overdone. Serve with rice.