Poached fish in sorrel coconut sauce
Fish second courses
Sorrel’s citrusy, sour greens flavor pairs extremely well with coconut milk. In this recipe I combine sorrel and coconut milk to create a simple and flavorful sauce as the liquid in which to poach fish. Typically, I make this dish with both salmon and tilapia fillets; however, all salmon or all tilapia will work as well. I really enjoy this dish with the heat of chili peppers. Therefore, if you can handle the heat then I recommend, as outlined in the recipe, garnishing with the chili peppers.
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