Crunchy Caribbean Coconut Fish
Mashed Potatoes and Sautéed Bell Peppers
Ingredients
- 1 (10-count) pkg frozen crunchy breaded fish fillets
- ½ cup unsweetened flaked coconut
- 1 shallot, chopped
- 1 Tbsp olive oil
- 1½ cups unsweetened coconut milk
- ¼ tsp salt
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp Jamaican Jerk seasoning
- 2 limes, cut into wedges
Instructions
- Bake fillets according to package directions. Toast coconut briefly in oven at same time, if desired. Set coconut aside.
- Meanwhile, cook shallot in 1 Tbsp hot oil in a skillet over medium heat 30 seconds. Add milk; increase heat to medium-high, and bring to a simmer.
- Reduce heat to medium-low, and simmer until milk is reduced to 1¼ cups, about 6 to 8 minutes. Stir in ¼ tsp salt, cilantro, and Jerk seasoning.
- Spoon coconut sauce onto plates and on mashed potatoes; top with crunchy fish, sprinkle with coconut and, if desired, additional cilantro. Serve with lime wedges.
Side Dish Ingredients
- 1 (32-oz) pkg refrigerated mashed potatoes
- 1 large red bell pepper, thinly sliced
- 1 Tbsp olive oil
Side Dish Instructions
- Cook mashed potatoes in microwave according to package directions.
- Sauté bell pepper in hot oil in a skillet over medium-high heat 3 to 4 minutes or until tender. Season with salt and pepper to taste. Serve on each plate.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
