Snapper with Coconut Cream

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

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

Ingredients

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

Directions

1
Season the fillets with salt and lime juice
2
Lay them side by side in a large skillet, cover with tomato and pepper slices, drizzle with olive oil and hot sauce, and top with cilantro
3
Cook over medium heat, covered, until the fish flakes easily with a fork (approximately 18 minutes)
4
Reserve covered
5
Prepare the cream: in a medium pan, combine all ingredients and cook over high heat, stirring constantly, until thickened (about 5 minutes)
6
Transfer to a medium bowl
7
Pour the snapper dish into a serving plate and serve immediately with the cream on top
8
742 calories per serving