Network News

X My Profile
View More Activity

Shop for this week's Dinner in Minutes

Fish With Coconut Ginger Sauce. (Ben Fink)

Even if you don't eat fish, keep this recipe for the sauce. It's a keeper. Adapted from "The Brazilian Kitchen," by Leticia Moreinos Schwartz (Kyle Books, 2010).

Fish With Coconut Ginger Sauce
4 servings

1/2 red bell pepper

1/2 yellow bell pepper

1/2 green bell pepper

10 medium to large shallots

3 tablespoons olive oil

4 medium cloves garlic

Leaves from 1 small bunch thyme

3 -inch piece ginger root

1/4 cup dry white wine

1 1/2 cups fish stock

1 cup coconut milk (not coconut water or cream of coconut)

4 skinless tilapia or turbot fillets, about 6 ounces each

2 tablespoons unsalted butter


By The Food Section  |  February 16, 2010; 6:00 PM ET
Categories:  Recipes , Shopping  | Tags: Dinner in Minutes, fish, recipes, shopping  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: Israel in a jar, a bottle, a plastic bag
Next: Chat Leftovers: Wines without borders

No comments have been posted to this entry.

The comments to this entry are closed.

RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company