Fish in Coconut Milk and Chipotle Sauce


4 tilapia or haddock fillets
2 stalks lemongrass
4 tablespoons canola or sunflower oil
1 stem of green onion, finely chopped
2 tomatoes, chopped
1 cup coconut milk
½ cup fish broth
1 ½ tablespoons Amazon Smoked Chipotle Sauce
Salt and pepper to taste


Makes 4 Servings

Spread salt, a bit of pepper, and one stalk lemongrass (sliced) on fish fillets. Place in the refrigerator and allow to marinate for 15 minutes. After 15 minutes, remove the lemongrass slices. In a frying pan, heat 2 tablespoons of oil over medium-high heat and brown both sides of the fish fillets. (Note: brown fillets two at a time in the pan so the pan does not cool down too much.) Remove fillets from pan and set aside. In the same frying pan, turn down heat to low and add the remaining oil. Sauté the green onion and tomatoes for 5 minutes. Add the remaining lemongrass stalk (cut in large pieces) along with the coconut milk, fish broth, and Amazon Smoked Chipotle Sauce, and allow to simmer 2 more minutes. Return the fish to the frying pan and allow to simmer in the sauce for about five minutes, or until fish flakes easily with a fork. Remove the lemongrass pieces prior to serving fish.

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