Fish Filet in Coconut Sauce

Prep Time: 5-10 minutes
Servings: 4
Cooking Time: 20-25 minutes

4 tilapia filets
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 1/2 freshly squeezed limejuice
1 tablespoon of butter

2 cups of Goya coconut milk
1 medium onion, finely chopped
1 cup of portabella mushrooms, finely chopped
1/2 red bell pepper, finely diced
1 teaspoon of tomato paste (optional)
2 cloves of garlic, finely minced
½ of Maggi chicken boullion
1/4 cup of parsley, finely chopped

1/4 teaspoon of red cayenne pepper (optional)


Season the fish with salt & pepper and limejuice and let marinate for at least 15 minutes

In a large skillet (low heat), melt butter and sauté the onions, pepper, mushrooms and garlic until translucent.

Add the milk, chicken bullion and tomato paste, if desired.

Cook for 10 minutes on medium to high heat. Add the fish with limejuice. Cook for 10 minutes. Add the parsley and cayenne pepper. Cook for an additional 5 minutes

Serve over rice or pasta