Fish with Coconut Sauce

easy 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

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.
STEP TWO

Marinate the fish chunks for at least an hour if possible.
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.
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.
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.
STEP SIX

Add some freshly grated or La Fe coconut flakes.