Ingredients
(serves 4 to 6)
- 1 1/2 pounds of White-fleshed fish, cut into chunks
- 2 Limes, juice only
- 1 teaspoon of Salt
- 2 tablespoons of Oil
- 2 diced Onions
- 2 diced Bell peppers
- 3 minced cloves of Garlic, minced
- 2 minced Chile peppers
- 3 cups of peeled, seeded and diced Tomatoes
- 2 cups of Coconut milk
Preparation
Mix the fish, lime juice and salt together in a large bowl and set aside to marinate for about 30 min.
Heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and saute until the onions are translucent. Add the garlic and chili peppers and saute for one more minute.
Stir in the tomatoes and simmer for about 5 minutes to cook them down somewhat.
Stir in the coconut milk and the fish with its marinade. Bring to boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked.
Adjust seasoning and serve in bowls over rice or simple.
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