Caribbean Fish with Coconut Milk Sauce


  • 1 clove garlic, crushed or put through a garlic press
  • 2 cloves garlic, chopped
  • kosher salt and white pepper to taste
  • 3 tbs lime juice
  • 1 tsp oregano
  • 1 bay leaf
  • 3 and 1/2 lbs white fish fillets (in the Caribbean they use King fish)
  • flour
  • 1/2 cup peanut oil
  • 1 medium onion, minced
  • 1 hot green pepper, sliced
  • 2 cups coconut milk
  • 3 tbs tomato paste


  • Crush 1 clove of the garlic and add to a non metallic bowl.
  • Add 2 tbs of the lime juice, 1/2 tsp oregano and white pepper. Mix well and allow to stand for about 30 minutes.
  • Strain and pour over the fish fillets. Allow to stand for 1 hour.
  • Dry the fish and dust with flour, knocking off any excess.
  • Heat the oil in a frying and add the fillets and fry until golden on both sides.
  • Chop the remaining 2 cloves of garlic and saute with the onion and hot pepper, until the onion is tender but not browned.
  • Add the bay leaf, remaining 1/2 tsp oregano, coconut milk and tomato paste.
  • Add the remaining the remaining 1 tbs of lime juice and cook for 2 minutes longer.
  • Pour over the fish and serve.

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