Coconut Milk Fish

1 Tbsp olive oil, divided
2 Tbsp lime juice
9 oz Haddock (any firm flesh fish filets will do)
1 medium onion, chopped
1/2 large green pepper, seeded, deribbed and chopped
3 cloves garlic, pressed
1/3 cup Hokan lite (unsweetened) coconut milk
1 medium tomato, chopped

In a large ziploc bag, combine 1/2 Tbsp of the olive oil and the lime juice. Add fish, seal bag and turn to coat. Refridgerate for about 1 hour. In a large skillet over medium heat, saute onions, bell peppers and garlic until onions are translucent. Add fish and marinade to skillet. Pour coconut milk over all; continue to cook for 7 to 9 minutes, or until fish is flaky and vegetables are tender. Top with chopped tomatoes and enjoy!

makes 3 (3-oz ) fish servings.

Number of Servings: 3

Recipe submitted by SparkPeople user LADYDUNN.