Coconut Fish
4
tablespoons Butter
4 (6 oz. ea.) orange roughy fillets
1/2 cup onion, peeled and chopped
1 bay leaf
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup white wine
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup coconut milk
1/4 teaspoon salt
1/8 teaspoon pepper
In a skillet melt 2 tablespoons butter and cook orange roughy
fillet, chopped onion, bay leaf, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Saute over medium-low heat for 1 to 2 minutes, turn and cook another minute.
Add white wine and poach for 5 minutes, or until the fish flakes easily when
probed with a fork.
Sprinkle with lemon juice. Remove from heat. Place onto a warmed serving plate
if desired.
Meanwhile, melt remaining 2 tablespoons butter in another skillet over medium
heat and cook until browned. Add cornstarch and stir well. Gradually stir in
coconut milk and cook for 4 to 5 minutes, stirring constantly, or until
thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over the
cooked fish.
Let the moment come when nothing is left but life, and you will
find that you do not hesitate over the fate of material possessions.
- Edward Vernon
Rickenbacker