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August 28, 2020

Chef Jennie’s Belizean Sere


By: Chef Jennie Staines 

(Serves 2-4)


  • 1 pound lionfish*
  • 4 thinly sliced green plantains
  • 2 whole coconuts (or 2 packets coconut powder)
  • 1 diced small onion
  • 1 minced garlic clove
  • 4 cups fish stock
  • 2 tablespoons chopped cilantro
  • 1 1/2 tablespoon coconut oil
  • Salt and ground black pepper to taste

To prepare the coconut milk:

  • Cut both whole coconuts in half and extract the coconut meat.
  • In a blender, add the coconut meat and half of the fish stock. Blend well and pass through a sieve. If whole coconuts are unavailable, substitute coconut meat with coconut powder.

To prepare the sere:

  • Preheat a medium saucepan over medium heat.
  • Add coconut oil and thinly sliced plantains to the saucepan. Cook until plantains brighten in color.
  • Add diced onion and stir until translucent. Immediately add garlic and cook for half a minute.
  • Add the other half of fish stock and the lionfish. Cook for about 3 minutes and add the coconut milk.
  • Lower heat and cook for about 3 minutes. Adjust seasoning accordingly (salt and ground black pepper).
  • Sprinkle sere with chopped cilantro and serve with (coconut) white rice.

*If you can’t get lionfish, then you can substitute with any white fish like sea bass or yellowtail snapper

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