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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