Ingredients:

2 "ribs' of celery
4 ounces olive oil
2 ounces tomato paste
1 peeled onion (white)
1 ounces all purpose flour
-salt and pepper to taste
.25 bunch of fresh Cilantro
2 pounds fresh Grouper fillet
4 tablespoons fresh lime juice
16 ounces fresh coconut milk
-SOFRITO
1 Cuban or Anaheim pepper peeled
- and seeded
2 tablesoons of finely
-minced fresh garlic

Directions:

Season the fish fillets with the salt
and pepper, garlic including the lime
juice.

Dice celery and chop cilantro, cut the
onion and peppers into strips.

In half of the oil saute very lightly
the onions, garlic, cuban peppers and
celery.

Incorporate the chopped cilantro then
tomatoe paste, combine well, Sprinkle
with flour and cook 4 more minutes.

Add the coconut milk and allow sauce
to cook for about 15 minutes or till
thickened.

Use a medium fine strainer to pass the
sauce through, thin out with a bit of
water if its too thick. To extract all
of the goodness into the sauce.

Next you must press hard on the solids
right in a strainer, and quickly saute
the fish fillets in the remaining oil
then top with the sauce.

Makes 4 Servings

Ingredients:

1 vanilla bean
2 quarts of milk
2 ounces of cornstarch
-cream of coconut for milk
.5 pounds of granulated sugar
2 to 15 ounces cans creamed Corn
2 ounces of ground cinammon
-optional: Substitute .5 can
-(10 oz.)

Directions:

In a blender combine the cream corn,
cream coconut then half of the milk.

Add the rest of the milk, sugar with
vanilla bean and pass the ingredients
through a medium strainer then bring
to a boil.

Next reduce to a simmer, and add the
cinnamon then cook gently for 10 min.
In a little bit of water to dissolve
the corn starch.

Turn off heat at once when pudding has
thickened, remove the vanilla bean and
fill into the individual cups.

Or use serving bowl with pudding, dust
with ground cinnamon. Don't put in the
frige before serving.