Caribbean Fish with Coconut Milk Sauce
Ingredients
| 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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