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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

Questions?