Spicy Red Snapper
|Fresh lime juice||3 Tablespoon|
|Red spice blend||2 Teaspoon|
|Red snapper/Pompano fillets||1 1⁄2 Pound, each cut crosswise in half|
|Firm ripe bananas||3 Small|
|Coconut milk||1⁄2 Cup (8 tbs)|
1. Combine the lime juice and Red Spice Blend in a 9 x 13-inch baking dish. Add the fillets, turn to coat, and refrigerate, turning twice, 30 minutes.
2. Meanwhile, preheat the oven to 350°F. Cut each banana lengthwise in half then crosswise to make 12 pieces. Add the bananas and coconut milk to the baking dish; cover tightly with foil. Bake until the fillets are just opaque in the center, about 25 minutes.