3red bell peppersstems removed, seeded, and pepper cut in half
1cupfull fat coconut milkI prefer the Thai Kitchen brand
1teaspoonCajun seasoningmindful of those containing added sugar and non Whole30 compliant ingredients
1/4teaspooncayenne pepperoptional, or less, depending on your spice preference
2tilapia filletsor other white, lean, and flaky fish such as black sea bass, catfish, flounder, orange roughy, red snapper, etc.
Preheat your oven to 500°F. Place the bell peppers on a parchment lined baking sheet and roast for 40 minutes.
Remove peppers from the oven and let them cool completely. Remove the skin of the peppers by gently pulling the separated skin but still leaving some of the charred/over-cooked skin. The goal is to remove as much of the skin as possible while still having a charred flavor.
In a blender or food processor, combine the roasted peppers and water. Blend on low until smooth.
In a large skillet, heat ghee on medium heat. Add the onion and garlic and cook for 2-3 minutes, take the raw edge off. Pour in the roasted red pepper sauce into the skillet and stir.
Once incorporated, Slowly stir in the coconut milk. Season the sauce with the Cajun spice, Cayenne Pepper, Nutritional Yeast, salt, and pepper.
Pat dry the fish and season both sides with a pinch salt and pepper. Slowly place fish into the skillet.
With the fish in the skillet, increase the heat bringing the sauce to a slow boil. Continue cooking until the fish is cooked through and flaky, about 8-10 minutes. Serve with spaghetti squash or a vegetable of your choice.
*Although only 2 fillets are photographed, the sauce is easily enough for 3-4 servings. Sauce works really well when serving with spaghetti squash or pasta.
Keyword Coconut Milk, Garlic, Onion, Roasted Red Pepper, Tilapia