Dinner #2: Coconut Fish with coconut mango rice

This is a quick dinner. Easy to make for one or ten! Somewhat of a unique flavor, but if you like fish cooked like they do in other countries, you will like this.

Ingredients:

Any white fish from snapper (hard to find) to tilapia (easy to get)
1-2 cans coconut milk
Fresh tomatoes sliced
1 Sliced lemon
1 small Sliced onion (red or white)
Bay leaves
2 chicken boullion cubes, crushed
1 julienned mango
Jasmine white rice
Olive oil
Salt and pepper

Preheat oven at 375 degrees.

Cook your rice how you normally would, but substitute 1/2 of the water for coconut milk . I used a rice cooker, which is so easy and can be purchased for about ten bucks at walmart. DEF worth the investment if you are a rice eater!

In a pyrex or ceramic baking pan, drizzle some olive oil and place fish in pan. Flip it over once so it gets a coat of the oil. Season with salt and pepper. Place one layer each of tomato, onion, and lemon in that order. In a bowl, crush boullion cubes and then add remainder of coconut milk and a few bay leaves and mix. Pour over fish and cover with foil. Cook for about 10-15 minutes depending on thickness of fish. Fish is done when you can flake fish apart with a fork.

Serve by putting a scoop of rice on a plate, add a piece of fish with layers intact and garnish with fresh mango. Enjoy!

Coconut Fish

Notes on this dish: This is best with snapper and does not work great with cod because it does not soak in the flavor. You will have to adjust your cooking time according to the fish you choose. Also, if you know how to make sticky rice and have the time, it would compliment the dish. If you are not familiar with coconut milk, you can find it in the Goya section or the Thai section of your food store. It comes in a lowfat version as well.