Coconut-Lime Fish Fillets

Serves 4

1 lime, halved

4 red snapper or salmon fillets

3 cloves garlic, minced

1 onion, chopped

1 stalk celery, diced

2 T. olive oil

1/2 c. canned coconut milk

1/2 c. salsa

cooked rice

Squeeze lime juice over fish fillets; set aside. In a skillet over medium heat, sauté garlic, onion and celery in oil until tender. Stir in coconut milk and salsa. Simmer for 10 minutes, stirring occasionally. Add fillets, skin-side up, gently pushing them into the sauce. Simmer for 5 to 10 minutes, until fish flakes easily with a fork. Transfer fillets to a serving platter; keep warm. Continue to cook sauce in skillet over low heat until it thickens. Ladle some sauce over fillets; serve any remaining sauce on the side with cooked rice.

Serve lemon and lime wedges with seafood casseroles...their citrus taste is perfect paired with seafood. Guests can squeeze on as much or as little as they’d like.