Ingredients
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

Directions
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STEP ONE
Mix the La Fe lime juice, orange juice, crushed garlic, La Fe cumin, La Fe sazon, coriander powder and salt in a small bowl.
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STEP TWO
Marinate the fish chunks for at least an hour if possible.
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STEP THREE
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.
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STEP FOUR
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.
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STEP FIVE
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.
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STEP SIX
Add some freshly grated or La Fe coconut flakes.
