Acadian Red Fish with Coconut Lime Red Sauce

Ingredients

Tomatoes, plum	6 pounds
Onion, white	2½ pounds
Pepper, red bell	2½ pounds
Oil, canola	4 ounces
Coconut milk, unsweetened	50 ounces
Lime juice, fresh, pasteurized	4 ounces
Garlic, granulated	2 tablespoons
Nutmeg, ground	2 teaspoons
Ginger, ground	2 tablespoons
Salt, kosher	2 tablespoons
Acadian red fish, Gulf of Maine, raw, filet	9 pounds
Oil, canola	¼ cup
Salt, kosher	2 teaspoons
Pepper, black, ground	2 teaspoons

Instructions

1. Quarter plum tomatoes.
2. Large dice onion.
3. Large dice bell pepper.
4. 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.
5. Puree vegetables in food processer or with an immersion blender. recipe note: if using a kettle, you can puree roasted vegetables in the kettle.
6. In a large kettle or tilt skillet add vegetable puree, coconut milk, lime juice and spices. Simmer for 25 minutes.
7. 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.
8. Cook in 450 ℉ oven for 10 minutes or until internal temperature reaches 135 ℉.
9. Add fish to sauce and simmer for 10 minutes to blend flavors.
10. CCP: hold warm, above 135 ℉ for service.
11. To serve: 2 ounces of fish and ½ cup sauce

Recipe Notes

One serving: 2 ounces fish and 1/2 cup sauce.

Serving suggestion: serve over steamed Jasmine Rice.

Best Fish to Use: Acadian Red Fish