Cartagena Coconut Fish Fillets

Ingredients

• 13 oz coconut milk canned
• 0.5 cup baker's angel flake coconut toasted
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 2 lb pacific halibut filets 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1  onion chopped
• 0.5 tsp thyme leaves dried
• 2 Tbsp tomato paste 

Equipment

• bowl
• frying pan

Directions

1. Heat 1/4 cup dressing in large skillet on medium-high heat.
2. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil.
3. Pour into bowl; set aside.
4. Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally.
5. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.
6. Sprinkle evenly with coconut just before serving.