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 lb. | 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 |
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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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