fish fillets in coconut sauce (pescado con coco)

Ingredients For fish fillets in coconut sauce (pescado con coco)

• 4 lg

  fresh snapper fillets or good white fleshed fish fillets such as flounder, grouper, or freshwater bass.
• 1 lg

  lime (juice of one lime) no lime use lemon
• 1 md

  sweet vidalia onion finely chopped
• 4 clove

  fresh garlic smashed or put through a garlic press
• 1 lg

  red ripe tomato blanched, peeled, seeded, and finely chopped
• 1 md

  celery stalk, finely chopped
• 1/2 c

  pinapple juice
• 1 tsp

  (scant teaspoon) tomato paste
• 1 can

  unsweetened coconut milk (goya brand)
• 1 Tbsp

  olive oil
• 6 lg

  leaves fresh basil leaves
• 1/2 tsp

  dried oregano
• 2 sprig

  fesh parsley
• 4 Tbsp

  real butter
• 1 tsp

  salt
• 1/2 tsp

  fresh ground black pepper
• 1 c

  flour for coating fish