From prep to plate 30 minutes.
4 Summer Squash sliced
2 Zucchini sliced
1 red bell pepper diced
1 red onion sliced
1 pound fish (a light white such as haddock or pollock)
2 garlic cloves crushed
1 packet coconut creme powder
2 Tbs peanut oil (or equivalent)
salt and pepper to taste
splash red (yes red!) wine
juice from 1 lemon
juice from 1 lime
2 sprigs fresh parsley finely chopped
2 sprigs fresh cilantro finely chopped
Directions: Heat oil in pan, fry fish 2 to 3 minutes each side. Fish is done when it flakes easily with a fork. Remove fish and set aside. Toss in vegetables and other ingredients. Saute quickly on medium high heat until the squash reaches desired consistency. Add water or milk as needed if sauce becomes too thick. Place vegetables on a plate and top with the fish.
Presentation: Serve vegetables topped with fish on a bed of rice, noodles, or spinach. Add a sprig of parsley and a slice of lemon or lime for garnish.
You pick them side dish suggestions: Black-eyed pea salad. Three bean salad. Corn on the cob. Fresh baby carrots. Cucumber and tomato salad.