Tahitian Poisson Cru-Inspired Coconut Lime Fish

Ingredients

• 10 oz firm white fish fillet
• 1 tbsp olive oil
• 1/2 carrot, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cucumber, sliced
• 1 cup light coconut milk
• 1 lime, zested and juiced
• 1 garlic clove, minced
• 2 tbsp chopped cilantro
• 1/2 cup cooked rice
• Salt and black pepper

Steps

1. Season fish and sear it in oil until opaque and flaky; break it into large bite-size pieces.
2. Sauté carrot and bell pepper for 3 minutes so they are tender but still colorful.
3. Whisk coconut milk with lime zest, lime juice, garlic, salt and pepper.
4. Fold fish, cooked vegetables, cucumber and cilantro into the coconut-lime sauce.
5. Spoon over warm rice and serve at once.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.