Created by JostLori on March 13, 2021
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.
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.
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.
Step 4: Add the fish, along with the marinade, to the pan. Cover partially and let simmer for about 15-20 minutes.
Step 5: Add the shredded coconut, if using. Sprinkle the chopped cilantro over the top. Serve with rice and tostones (fried green plantains).