Curry Coconut Fish

Ingredients

• 1 pack Rainforest Snapper Fillet
• 1 large tomato, diced
• 2 cups total julienne carrot, onion & sweet pepper
• ½ to 1 whole chopped scotch bonnet pepper
• 2 tablespoons butter
• ½ cup chopped scallion
• 1 tablespoon fresh thyme leaves
•  ½ cup coconut powder
• 1 cup fish stock
•  Salt to taste

Directions

1. In a small bowl, whisk the coconut powder into the fish stock until smooth. Set aside to let it hydrate.
2. Season the Rainforest snapper fillet well with salt, garlic and onion powder.
3. In a large skillet, add the oil, garlic & curried powder. Toast for about 2 minutes then add the Rainforest snapper fillet.
4. Cook for 2-3 minutes then flip the snapper on the other side.
5. Add the white onion, tomato, chopped scotch bonnet pepper, escallion and the thyme leaves. Sauté for 1 minute until fragrant.
6. Next add the coconut milk and fish stock mixture, bring to a gentle bubble.
7. Add the julienne carrot, onion, and sweet pepper mix.
8. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.
9. Let the sauce cook for 5 minutes to allow the flavors to meld all while spooning the sauce over the fish as it cooks, 5 – 8 minutes. The liquid should reduce slightly and thicken from the coconut.