Ingredients
- 2 pounds corvina fish (or sea bass, snapper, halibut, monkfish)
- 2/3 cup orange juice (fresh, juice of 2 oranges)
- 2 ounces lime juice (fresh, juice of 2 limes)
- 4 cloves garlic, crushed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 4 ounces diced red onion (1 medium)
- 2 bell peppers, diced (diced, green, red or mixed)
- 1/2 pound tomatoes, chopped (4 Roma tomatoes)
- 14 ounces coconut milk
- 3 tablespoons cilantro, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsweetened shredded coconut (optional)
How to Make
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Step 1: Mix the crushed garlic, cumin, paprika, lime juice, orange juice and salt in a small bowl. Marinate the fish for at least one hour.
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Step 2: To make the base, or refrito, heat the oil in a sauté pan. Add the onions, tomatoes, and bell peppers. Add salt to taste, and cook for about 5 minutes on medium heat.
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Step 3: Add the coconut milk to the refrito. Mix well and cook for about 10 minutes. If the sauce is too thin you can thicken it by adding 1/2 tsp of tapioca starch.
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Step 4: Add the fish, along with the marinade, to the pan. Cover partially and let simmer for about 15-20 minutes.
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Step 5: Add the shredded coconut, if using. Sprinkle the chopped cilantro over the top. Serve with rice and tostones (fried green plantains).
We hope you enjoy this recipe!
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