- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., snapper, grouper, or cod) - 1 tsp (5 g) salt, plus more to taste - 1/2 tsp (2.5 g) black pepper - 2 tbsp (30 ml) fresh lime juice - 2 tbsp (30 ml) vegetable oil or olive oil - 1 medium yellow onion, thinly sliced, about 6 oz (170 g) - 1 red bell pepper, sliced, about 6 oz (170 g) - 1 green bell pepper, sliced, about 6 oz (170 g) - 3 garlic cloves, minced, about 1 tbsp (15 g) - 1 medium ripe tomato, diced, about 5 oz (140 g) - 1 tbsp (15 ml) tomato paste (optional, for color and body) - 1 cup (240 ml) fish stock or water - 2 cups (480 ml) canned unsweetened coconut milk - 1 tsp (1 g) dried oregano or 2 sprigs fresh thyme - 1/4 cup (15 g) fresh cilantro, chopped - 1 small hot pepper (aji dulce or 1/2 habanero), whole or sliced, optional - 1 scallion, chopped (green and white), about 1 oz (30 g) - Cooked white rice, for serving (optional)
1. Pat the fish fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper and drizzle with 2 tbsp lime juice. Set aside to marinate 10 minutes. 2. Heat 2 tbsp oil in a large skillet or shallow saucepan over medium heat. Add the onion, red and green bell peppers and sauté until softened, about 5 minutes. Add the garlic and cook 30 seconds more. 3. Stir in the diced tomato and 1 tbsp tomato paste (if using) and cook 2–3 minutes until the tomato begins to break down. 4. Pour in 1 cup fish stock (or water) and 2 cups coconut milk; add the oregano or thyme and whole hot pepper if using. Bring to a gentle simmer, taste and adjust salt. 5. Slide the seasoned fish fillets into the simmering coconut broth. Cover and poach gently for 6–10 minutes depending on thickness, until fish is opaque and flakes easily. 6. Remove the pan from heat, fold in 1/4 cup chopped cilantro and chopped scallion, and squeeze additional lime if desired. Remove whole hot pepper before serving if left whole. 7. Serve hot with steamed white rice and spoon the coconut-vegetable sauce over the fish.
