Fish with Coconut Sauceeasy prep time 10 mins | cook time 30 mins | SERVINGS 6
2 (1/2 lbs) halibut or any other fresh fish cut in medium size chunks
1/4 cup La Fe Lime Juice
Juice from 2 oranges
4 garlic cloves crushed
1 tsp La Fe Cumin Powder
1 tsp La Fe Sazon Achiote Powder
1 tsp ground coriander seeds
2 tbs La Fe Vegetable Oil
1 medium sized onion diced or sliced
2 bell peppers diced or sliced
1 can diced tomatoes
14 oz can of La Fe Coconut Milk
3 tbsp cilantro finely chopped
La Fe Coconut Flakes
Salt to taste
Mix the La Fe lime juice, orange juice, crushed garlic, La Fe cumin, La Fe sazon, coriander powder and salt in a small bowl.
Marinate the fish chunks for at least an hour if possible.
Heat the La Fe vegetable oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
Add the La Fe coconut milk to the refrito, mix it in well and cook for about 10 minutes. If you prefer a thicker sauce you can thicken the sauce by adding 1/2 tsp of tapioca starch or cornstarch.
Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes. The exact time will vary based on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it ready faster.
Add some freshly grated or La Fe coconut flakes.