Directions

• Cut Sardines in half lengthwise. Remove bones if preferred.
• Add coconut milk to a saucepan on high heat. Allow the milk to reduce/thicken.
• In a separate heavy bottom pan add the oil, bell peppers, garlic, onion, coriander, chives and scotch bonnet pepper. Sauté until the onions are translucent.
• Add the tomatoes and continue to cook until tomatoes have softened. Add salt to taste.
• Carefully add the BRUNSWICK® Sardines skin side down so as not to shred or break up the fish and then carefully incorporate the Sardines into the sautéed seasonings. Cook for another 6-8 minutes on lowered heat.
• When coconut milk has thickened, add it to the Sardines and carefully mix.
• Serve with boiled green bananas and dumplings.