Margaret Prouse shares one of her favourite fish dishes on this the latest edition of the Recipe Thief.
Shrimp Rice Filling
10 fresh or frozen cooked shrimp, shelled, cleaned and chopped
250 mL (1 cup) cooked long grain rice
125 mL (1/2 cup)shredded unsweetened coconut
salt and lemon pepper
4 P.E.I. sole fillets, about 125 grams or 1/4 lb each
125 mL (1/2 cup)light coconut milk
½ small onion, finely chopped
1 clove garlic, minced
10 mL each cornstarch and lime juice
2 mL (1/2 tsp) chili powder
salt and pepper
In small bowl, combine shrimp, rice, coconut, salt and lemon
pepper to taste; set aside.
Wipe sole fillets with paper toweling. Place fillets between
two sheets of waxed paper; flatten each with a rolling pin. Place
some filling along centre of each fillet. Roll from narrow end;
secure with toothpicks.
Preheat grill on medium-high. Place fish rolls on oiled grill
rack. Close lid and cook for about 20 minutes (10 minutes per
2.5 cm /inch of thickness of rolls, or until fish is opaque and
flakes easily with a fork.
Meanwhile, in small saucepan, combine light coconut milk, onion
and garlic; cook on low heat until onion in tender. Stir in cornstarch,
lime juice, chili powder, salt and lemon pepper to taste. Cook
until slightly thickened; keep warm.
Place fish rolls on warm plates, drizzle with sauce and garnish
with extra coconut.
Prouse is a true “foodie,” she has written cookbooks
of Island favourites, and can be seen at festivals and events
sharing some of her favourites.
A home economist who lives in North Wiltshire, Margaret writes
a weekly food column for The Guardian newspaper in Charlottetown.