Acadian Red Fish with Coconut Lime Red Sauce – School Food Handler

Name: Acadian Red Fish with Coconut Lime Red Sauce – School Food Handler
Ingredients: Quarter plum tomatoes.; Large dice onion.; Large dice bell pepper.; Toss chopped vegetables with oil. Lay in an even layer on a parchment lined sheet pan and roast in a 400 ℉ oven for 20-25 minutes. Until caramelized and cooked.; Puree vegetables in food processer or with an immersion blender. recipe note: if using a kettle, you can puree roasted vegetables in the kettle.; In a large kettle or tilt skillet add vegetable puree, coconut milk, lime juice and spices. Simmer for 25 minutes.; For fish: Make sure to rub each fish to check for bones. Coat fish with salt and oil. Place on parchment lined sheet pan skin side down.; Cook in 450 ℉ oven for 10 minutes or until internal temperature reaches 135 ℉.; Add fish to sauce and simmer for 10 minutes to blend flavors.; CCP: hold warm, above 135 ℉ for service.; To serve: 2 ounces of fish and ½ cup sauce

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Acadian red fish with coconut lime red sauce, perfect for a flavorful meal served over steamed jasmine rice.

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Ingredients

Quarter plum tomatoes.
Large dice onion.
Large dice bell pepper.
Toss chopped vegetables with oil. Lay in an even layer on a parchment lined sheet pan and roast in a 400 ℉ oven for 20-25 minutes. Until caramelized and cooked.
Puree vegetables in food processer or with an immersion blender. recipe note: if using a kettle, you can puree roasted vegetables in the kettle.
In a large kettle or tilt skillet add vegetable puree, coconut milk, lime juice and spices. Simmer for 25 minutes.
For fish: Make sure to rub each fish to check for bones. Coat fish with salt and oil. Place on parchment lined sheet pan skin side down.
Cook in 450 ℉ oven for 10 minutes or until internal temperature reaches 135 ℉.
Add fish to sauce and simmer for 10 minutes to blend flavors.
CCP: hold warm, above 135 ℉ for service.
To serve: 2 ounces of fish and ½ cup sauce