mrmoshe Posted November 4, 2006 Share Posted November 4, 2006 Jewfish Fillets in Lemon Coconut Sauce Chef: Lyn Battle This is a delicious way to enjoy any white fish fillets, especially Jewfish, which are being caught now at Sweers Island. Degree of difficulty: Low You need: 750g Jewfish (or other white fish) fillets 40g butter 3 Tblsp lemon juice grated rind of 1 lemon ¼ tsp nutmeg 2 Tblsp creamed coconut Method: Wash and skin the fish fillets. Melt the butter in a frypan and add the lemon rind, juice and nutmeg. Add the fish and simmer gently, covered, til the fish is nearly cooked. Then add the creamed coconut and stir until the mixture is slightly thickened. Serve the fish on a plate with the sauce drizzled over the top. Link to comment Share on other sites More sharing options...
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