Cartagena Coconut Fish Fillets

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1 green pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 1/2 tsp. dried thyme leaves
• 1 can (13 oz.) coconut milk
• 2 lb. halibut fillets
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

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

italian dressing, green pepper, onion, garlic, tomato paste, thyme, coconut milk, s angel

Taken from www.kraftrecipes.com/recipes/cartagena-coconut-fish-fillets-75455.aspx (may not work)