Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Published on March 8, 2008

(2 votes, average: 5.00 out of 5)

2 Comments

Heath October 29, 2010 at 6:54 pm - Reply

This semi-worked in a pinch:

– 1 Pack thinly sliced pork loin
– 2 TBSP CCC
– Scallions
– Black Pepper
– Garlic Powder
– 3 TBSP Olive Oil
– Cayenne Pepper (Seriously, a little LOL)

Same directions, more or less … We sauteed some bell pepper in a TBSP of Olive Oil and TBSP of CCC (The cream began to burn so I had to reduce the heat). 

The meal was great

Sarah March 17, 2008 at 11:24 am - Reply

I made this recently and used chicken broth and about five tablespoons of  Coconut Cream Concentrate for a more coconutty taste. Just be careful with the cayenne pepper though, a little bit goes a long way!