Lemongrass is often found in dishes from Colombia’s Pacific southwest. In the rest of the country we basically use it to infuse water with extra flavor and to make teas. Red snapper is native to both coasts and available nowadays all over the country. This is a lighter version of traditional Colombian fish in coconut milk.
Instead of cooking the fish on top of the stove, bake the filets at 450°F for 10 minutes on each side or broil for 6 minutes on each side.
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