This is my own, I have taken things from a few different recipes and made it my own keeping all my favorite flavors intact.
Ingredients
1 1/2 pounds fish… I like grouper, snapper, mahi-mahi, salmon, or sea bass. My favorite is grouper in here.
Juice of 2 limes
3 cloves of garlic chopped
Himalayan Salt and freshly ground pepper to taste
4 tbsp grated onion
2 tablespoons olive or avocado oil
1 red pepper (thinly sliced into rings)
1 green pepper (thinly sliced into rings)
1 large onion (thinly sliced into rings)
1 bay leaf
2 tomatoes (sliced but not too thinly or quartered)
4 to 5 green onions (white and green parts, finely chopped)
1 whole bunch of cilantro (washed and roughly chopped)
2 teaspoons paprika
1/2 to 1 teaspoon chile pepper (or to taste)
1 1/2 cans coconut milk
Steps
- Rinse the fish with cold water and then pat dry with paper towels. Cut the fish into bite-size pieces and place the pieces in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate the fish for an hour in the refrigerator.
- Add 2 tablespoons of olive oil to a large cast iron pan and begin to layer half of the peppers, half of the tomatoes, and half of the onions over the bottom of the pan.
- Place the fish on top of the veggies in the pan. Pour over the marinade liquid.
- Cover the fish with the rest of the peppers, onions, half of the cilantro and tomatoes.
- Mix together the paprika and the chile pepper into the coconut milk, and then pour the mixture over the top of vegetables and fish.
- Drizzle olive oil over the top of the dish.
- Bring to a boil, then reduce heat and simmer covered for 15-20 minutes. Then simmer for 25 minutes more uncovered, make sure vegetables are slightly tender but not overcooked, I like them still with a little snap not soggy. Add the green onion at the very end.
- Salt and pepper seasoned to taste.
- Top with chopped cilantro. Serve with rice if you like and if your feeling adventurous have a side of fried plantains.
Enjoy!
