Recipe by karen
I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I'll be making it without the green pepper, but left it in the recipe as many people probably would like it that way.
Top Review by Annacia
I have made and enjoyed this recipe. Used Caribbean caught red snapper and olive oil in place of the given oil options. The lime juice and curry complimented each other very well to create a marvelous flavor profile. This is both healthy and delicious and pretty much a meal in it's self. All I added as a side was a fresh green salad. My fish was well cooked at the given 10 min mark.
- 1 lb white fish fillet
- 2 limes, juiced
- salt, to taste
- pepper, to taste
- 1 large green pepper, sliced
- 1 large onion, sliced
- 1⁄4 tablespoon curry powder
- 1 tablespoon coconut oil or 1 tablespoon butter
Directions See How It's Made
- Preheat oven to 400 degrees.
- Rinse and dry fish, then drench with juice of limes.
- Drain and season with salt and pepper.
- Place 1 layer of fish in a shallow pan.
- Cover with green pepper and onion, then sprinkle with curry powder.
- Drizzle with coconut oil or melted butter.
- Squeeze remaining lime juice on fish.
- Cover tightly with lid or foil and bake for 10 minutes, then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe, but I've often heard 10 minutes per inch of thickness).