Prep 15 mins
Cook 20 mins
From the blog "Aunt Clara's Kitchen". Posted to save, as it looks wonderful. This is typical of the Semana Peninsula. The recipe calls for small whole fish, one per serving, although I imagine it would also work well with fillets or steaks.
- 6 (1/2 lb) red snapper (cleaned) or 6 (1/2 lb) grouper (cleaned)
- 1 teaspoon crushed fresh garlic
- 1 teaspoon ground annatto seed
- 1 1⁄2 teaspoons salt
- 4 tablespoons neutral vegetable oil
- 2 sweet bell peppers, cut into strips (I'd use red, yellow or orange)
- 1 onion, cut into strips
- 4 cups coconut milk
- 2 tablespoons chopped fresh cilantro
- Cut diagonal slices into fish about 1 1/2 inches apart.
- Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
- Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
- Lower the heat and add the peppers and onion, and cook until the onions are transparent.
- Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
- Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.