Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, l/4 teaspoon TABASCO? Pepper Sauce and l/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over medium-high heat, heat oil; saut? onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO? Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer l0 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut milk can be purchased in specialty stores or combine l cup shredded fresh coconut or packaged sweetened flaked coconut and l cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheese cloth, squeezing to remove all liquid from the coconut. >From the Tabasco Website, formatted by Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on May 8, 1998
