4 (½ inch) ﬁllets of any whiteﬁsh, like cod
4 cloves garlic, minced
2 lemons (or 4 tablespoons lemon juice)
a pinch of salt and pepper
1 tablespoon extra-virgin olive oil
2 onions, sliced ﬁnely
1 small green bell pepper, sliced
2 tomatoes, diced
1 teaspoon coriander
1 tablespoon tomato paste
¾ cup light coconut milk
- Rinse the ﬁsh and place it in a bowl with garlic, lemon juice, salt, and pepper. Let the ﬁsh marinate while you prep everything else.
- Sauté the oil, onions, green pepper, tomatoes, coriander, and tomato paste in a skillet pan. When the onions are translucent (about 8 to 10 minutes), bring the mixture to a boil and add the ﬁsh ﬁllets and the marinade. Lower the heat to medium and cook for 5 to 8 minutes.
- When the ﬁsh is almost done (at about 5 minutes), add the coconut milk and bring the mixture to one last boil for about a minute. Serve hot over brown rice.
An Oldways recipe and George Middleton illustration.