Poached Fish in Sorrel Coconut Sauce
Ingredients
- 2 1/4 cups sweet yellow onions, thinly sliced (1 large onion)
- 4 cups sorrel leaves, fresh and finely chopped (9.5 ounces)
- 1 15-ounce can unsweetened coconut milk
- 1 1/2 pounds fish fillets; half salmon and half tilapia of similar thickness
- 1 1/4 teaspoons salt
- 2 teaspoons brown sugar
- 4 red chili peppers
- 1 tablespoon cooking oil; grapeseed or extra-virgin olive oil
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