Fish Pan Do

by Sue Johnson

Servings: 2 servings

INGREDIENTS

2 Tbsp margarine
1/4 cup sliced carrot
1/4 cup sliced choyote
1/4 cup sliced green plantains
1/4 cup sliced mushrooms
1/4 cup sliced cauliflower
1/4 cup sliced broccoli
1/4 cup garlic butter
1 1/2 pounds fish fillets, cut into 8-ounce fillets
1/4 cup fresh coconut milk
1/4 cup freshly grated Cheddar cheese
1/4 cup celery
2 cups cooked rice

INSTRUCTIONS

Heat the margarine in a fairly large skillet, and saute the carrot, chayote, plantains, mushrooms, cauliflower, and broccoli until tender. Add the garlic butter and the fish. Pour in the coconut milk, cheese, and celery. Simmer for about 8 minutes. Serve with rice.

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Tagged: fish, maincourses, seafood add tags

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