Belizean Fish Serre

Name: Belizean Fish Serre
Ingredients: 2 slices bacon, cut into small pieces; 2 lbs red snapper fillets; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon thyme; 32 ounces coconut milk, canned; 3 leaves culantro, fresh; 8 ounces cassava, sliced in small pieces (or Yucca); 1 plantain, sliced; 1 carrot, sliced

10 ingredients

7 steps

Ingredients

2 slices bacon, cut into small pieces
2 lbs red snapper fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
32 ounces coconut milk, canned
3 leaves culantro, fresh
8 ounces cassava, sliced in small pieces (or Yucca)
1 plantain, sliced
1 carrot, sliced

Directions

1

Wash and rinse the snapper.
2

Wash, clean and cut vegetables.
3

Place bacon into a saucepan over medium heat, pour in coconut milk.
4

Add the onion, seasonings, plantain and yucca.
5

Bring to a boil until vegetables are tender.
6

Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
7

Serve over rice.