This is a terrific cold topping for grilled Salmon, Redfish,  or Shrimp. 

Fresh Cilantro

Garlic

Chilies

Red Onion

Lime Juice

Sea Salt

Cream Of Coconut


 

In a mixing bowl, dice up some fresh cilantro and chilies. I like Serrano Chilies, but be careful, they're hot. 

Add a half teaspoon of minced garlic, a little sea salt and the juice of 2 Limes.

Slice some red onion into fine inch-long slivers and in the mixing bowl, slowly add the cream of coconut (shake the can before opening) until the tartness of the lime juice and sweetness of the coconut blends to your taste.

Refrigerate and spoon the sauce on the freshly grilled fish.