Beachcomber's Casserole

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

1 1/2 pounds whitefish fillet (red snapper, perch, tilapia, etc.), skinned and cubed
1 tablespoon sunflower oil
1 large onion, sliced
2 cloves garlic, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon dried crushed chiles
1 green pepper, seeded and sliced
1 (14-ounce) can chopped tomatoes
Salt and ground black pepper to taste
1 (7-ounce) block creamed coconut, dissolved in 1 1/4 cups boiling water*

Cooking Directions:

1. Heat the oil in a large flame-proof casserole dish. Cook the onion, garlic, cayenne, chiles, and green pepper for 1 to 2 minutes.
2. Add the tomatoes, salt and pepper to taste and cook for a further 2 to 3 minutes.
3. Increase the heat and gradually add the coconut milk, stirring all the time.
4. Add the fish and simmer for about 6 to 8 minutes.
5. Serve with rice or pasta or as a filling for Jacket (baked) potatoes.

Makes 6 servings.

* If unavailable, substitute with 1 (14-ounce) can coconut milk, and omit the 1 1/4 cups water.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.