recipe for Beachcomber's Casserole comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Beachcomber's Casserole
(1lb 8oz) red snapper fillets, skinned and cubed
1 x 15ml spoon (1 tablespoon) sunflower oil
1 large onion, sliced
2 cloves garlic, crushed
0.5 x 5ml spoon (half a teaspoon) cayenne pepper
0.5 x 5ml spoon (half a teaspoon) dried crushed chillies
1 green pepper, deseeded and sliced
1 x 400g can chopped tomatoes
salt and black pepper
1 x 200g (7oz) block creamed coconut, dissolved in
300ml (10fl oz)
to make Beachcomber's Casserole
the oil in a large flameproof casserole dish. Cook
the onion, garlic, cayenne, chillies, and green pepper
for 1 - 2 minutes.
the tomatoes, salt and pepper to taste and cook for
a further 2 - 3 minutes.
the heat and gradually add the coconut milk, stirring
all the time.
the fish and simmer for about 6-8 minutes.
with rice or pasta or as a filling for jacket potatoes.
with the permission of Seafish - www.seafish.org