Curry Red Snapper, from Bert & Becca

1.  Marinate 2# of Red Snapper, and refrigerate, for at least one hour; Marinade:

• 2 t. salt
• 1 t. black pepper
• 2 scallions, chopped
• 2T. curry powder

2.  Heat/cook fish on the stovetop until browned on all sides in:

• 2T. butter
• 1/4 c. olive oil

3.  Remove fish (set aside), and add/cook:

• 1-2 chopped peppers (red/green/yellow)
• 1 clove garlic, crushed
• 2 c. coconut milk
• 1 c. water
• 2 tomatoes, roughly chopped
• 2 onions, sliced 1/4" thick

4. Bring to boil, then cover and reduce heat.  Simmer 15 minutes; 

5. Add fish, return cover, and simmer for 5 more minutes.

*Garnish with CILANTRO!