Fresh Fish in Coconut Cream

Ingredients

 * 3 cups coconut cream
 * 1 Ib. onions
 * 1 tsp. salt
 * 1/2 tsp. black pepper
 * 1 tsp. crushed red pepper or few drops TABASCO in
 * 4 oz. butter
 * 4 1-lb WHOLE FRESH FISH
 * salt and pepper
 * coconut milk

Directions

 * 1) Prepare 3 cups coconut cream.
 * 2) In a 12-inch skillet (electric if possible):
 * 3) Saute: 1 Ib. onions, thinly sliced, 1 tsp. salt, 1/2 tsp. black pepper, 1 tsp. crushed red pepper or few drops TABASCO in 4 oz. butter until soft but not brown.
 * 4) Cut in halves 4 1-lb WHOLE FRESH FISH (Trout, sea bass, Pike, etc.), cleaned, with heads removed.
 * 5) Season with salt and pepper.
 * 6) Saute fish in the butter mixture for 1 minute on each side.
 * 7) Pour the coconut milk over the fish.
 * 8) Cover tightly and simmer gently for 10 minutes.
 * 9) Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
 * 10) Lay fish out on a platter with a spatula and pour the sauce over it.
 * 11) Serve with Foo-Foo (Fu-Fu).