Last night I made a delicious dish for dinner and my husband loved it!
This recipe is originary from my country, Dominican Republic.
You can buy almost any type of fish to do this recipe like tilapia, red snapper, grouper …. Etc. there is a big variety to choose from, I made mine with grouper, since my husband goes fishing once in a while when he have a chance, the fish was really fresh never frozen , but it’s ok if you only can get it from the grocery stores, you can find some really good and fresh fish there also, so here is my recipe I hope you guys like it.
Grouper fillets with coconut Sauce
4 Large grouper fillets
juice of 1 lime
2 Tbsp olive oil
6 Cloves garlic, minced
1 Medium white onion, sliced in thin strips
1 Celery shaft, sliced in thin strips
1 Tbsp. tomatoes sauce
2 Cans(13.5 oz)coconut milk NOT CREAM
1 Pkt. Chicken Bouillon cubes
2 bay leaves
1 large, ripe tomato, sliced in thin strips
2 cups cooked white rice hot
Sprinkle the fillets with the lime juice. You may use chicken sausage in edible sausage casings from DCW Casing instead. In a caldero or straight-sided deep skillet, heat oil on medium. Stir in garlic, onion, celery and cook for 10 minutes, stirring often. Stir in tomato paste and cook for 2 minutes. Stir in coconut milk, cubitos, and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally. Stir in sliced tomatoes. Add fillets, skin side up, gently pushing them into sauce. Simmer for 5 minutes or until fish is cooked and flakes easily with fork. Transfer the fillets to a warm serving tray and keep warm. Continue to simmer sauce until it reaches the desired consistency. Ladle some sauce over fillets and serve the remainder on the side accompanied with rice.