Fish in Coconut Broth (Pescado en Salsa de Coco) - Fiery Foods & Barbecue Central

Ingredients

• 4 red snapper fillets (6 to 8 ounces each)
• Juice of 2 limes
• 2 garlic cloves, minced
• ¼ cup extra virgin olive oil
• 1 medium white onion, diced
• 1 celery stalk, diced
• 1 serrano chile, minced
• 1 ripe tomato, chopped
• ½ cup dry white wine, such as Sauvignon Blanc
• 1 cup shrimp stock (recipe follows)
• 1 14-ounce can unsweetened coconut milk
• Salt and freshly ground black pepper
• ½ cup coarsely chopped mint
• ½ cup toasted shredded coconut