Coconut Fish


4 1/2-lb snappers or red grouper
2 peppers cut into strips
1 teaspoons of crushed garlic
1 teaspoon of powdered bija (annatto, achiote)
4 cups of freshly extracted coconut milk
2 tablespoons of cilantro finely chopped
4 tablespoons of oil
1 onion cut into strips


Clean Fish. Score diagonal cuts on the fish about 1.5 inches from each other.

Mix the garlic, bija and salt. Fill the cuts on the fish with the mixture, smear the remaining mixture all over the fish.

Heat oil in a shallow pan (big enough to hold all 4 fish). Sautee fish on one side until it starts to acquire a darker color, rotate and cook other side equally. Add the pepper strips and onion and sauté for a couple of minutes. Add coconut milk and coriander. Simmer over medium heat until the liquid reduces to half. Rotate the fish regularly. When the liquid has reduced adjust salt to taste and remove from the heat. Serve hot. Feeds 4.

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