Name: Brazilian coconut and lime fish
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 salmon; 2.00 lemon or limes, juice only; 3.00 garlic cloves, crushed; fresh basil handful, chopped; sunflower oil; butter and sunflower oil; 2.00 onion chopped; 2.00 green chilli chopped; 6.00 tomatoes peeled, chopped; 30.00 ml fresh parsley chopped; 250.00 ml coconut cream; salt and freshly ground black pepper; sugar pinch

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Ingredients (13)

6.00	salmon
2.00	lemon — or limes, juice only
3.00	garlic — cloves, crushed
	fresh basil — handful, chopped
	sunflower oil

SAUCE

	butter — and sunflower oil
2.00	onion — chopped
2.00	green chilli — chopped
6.00	tomatoes — peeled, chopped
30.00 ml	fresh parsley — chopped
250.00 ml	coconut cream
	salt and freshly ground black pepper
	sugar — pinch

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Method:

Wipe fish with a damp cloth and place in a shallow dish. Mix lemon juice, garlic and basil and pour over fish.
Marinate for 30 to 60 minutes.
SAUCE: Heat butter and oil in a large pan. Sauté onions and chillies for a few minutes.
Add tomatoes and parsley and simmer for a few minutes. Add remaining ingredients and simmer for a few minutes.
Remove fish from marinade, brush with oil and grill or pan fry until cooked.
Transfer fish to a heated serving dish and spoon coconut sauce over.
Garnish with basil or parsley and serve with rice.