Snapper with Coconut Cream

Name: Snapper with Coconut Cream
Total time: 30 min
Yield: 4
Ingredients: 4 snapper fillets (1.2 kg) with 2 cm of thickness each; 1/2 teaspoon of salt; 2 tablespoons of lemon juice; 1 medium tomato (120 g), cut into slices; 1 small green pepper (100 g), cut into slices; 1/4 cup of olive oil (60 ml); 8 drops of hot sauce; 2 sprigs of cilantro; For the cream; 1/2 cup of cornstarch (55 g); 1 cup of milk (240 ml); 1 can of coconut milk (240 ml); 1/2 teaspoon of salt

1
4 snapper fillets (1.2 kg) with 2 cm of thickness each
2
1/2 teaspoon of salt
3
2 tablespoons of lemon juice
4
1 medium tomato (120 g), cut into slices
5
1 small green pepper (100 g), cut into slices
6
1/4 cup of olive oil (60 ml)
7
8 drops of hot sauce
8
2 sprigs of cilantro
9
For the cream
10
1/2 cup of cornstarch (55 g)
11
1 cup of milk (240 ml)
12
1 can of coconut milk (240 ml)
13
1/2 teaspoon of salt

Ingredients

1
4 snapper fillets (1.2 kg) with 2 cm of thickness each
2
1/2 teaspoon of salt
3
2 tablespoons of lemon juice
4
1 medium tomato (120 g), cut into slices
5
1 small green pepper (100 g), cut into slices
6
1/4 cup of olive oil (60 ml)
7
8 drops of hot sauce
8
2 sprigs of cilantro
9
For the cream
10
1/2 cup of cornstarch (55 g)
11
1 cup of milk (240 ml)
12
1 can of coconut milk (240 ml)
13
1/2 teaspoon of salt

Directions

1
Season the fillets with salt and lemon juice
2
Place them side by side in a large skillet, cover with tomato and pepper, drizzle with olive oil and hot sauce, and top with cilantro
3
Bring to medium heat, cover, and cook until the fish is tender (approximately 18 minutes)
4
Reserve covered
5
Prepare the cream: in a medium pan, combine all ingredients and cook over high heat, stirring constantly with a wooden spoon, until thickened (about 5 minutes)
6
Transfer to a medium bowl
7
Place the fish dish in a serving plate and serve with the cream on the side
8
742 calories per serving