Cartagena Coconut Fish

 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. flounder, snapper or pompano fillets 

1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted

Heat 1/4 cup dressing in large skillet on medium-high heat. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil.

Pour into bowl; set aside.2Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.3Sprinkle evenly with coconut just before serving.