Recipe by Kim127
This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.
Top Review by breezermom
I used halibut and used light coconut milk.....it was still delicious!!! Served it over rice, and the sauce was wonderful with the rice. I really enjoyed this fish dish!! Thanks for sharing.
- 19.71 ml cilantro, chopped (divided)
- 19.71 ml flat leaf parsley, chopped (divided)
- 2.46 ml salt, divided
- 1 garlic clove, minced
- 29.58 ml fresh lime juice
- 907.18 g haddock (or other firm white fish like cod or halibut)
- 14.79 ml olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 1 small jalapeno, minced
- 295.73 ml tomatoes, chopped (divided)
- 396.89 g can light coconut milk
- 1 lime, cut into 8 wedeges
- cooked rice
Directions See How It's Made
- In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
- Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
- Add 1 cup of the chopped tomato and cook another 3 mintues.
- Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
- Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.
- Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.