Pescado Con Coco (fish In Coconut Sauce - Dominican Republic)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cut diagonal slices into fish about 1 1/2 inches apart.
• 2 combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
• 3 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.
• 4 lower the heat and add the peppers and onion, and cook until the onions are transparent.
• 5 add the coconut milk and simmer until reduced by half. rotate the fish, being careful to keep it whole.
• 6 taste sauce and add additional salt, if desired. remove from heat, plate with hot rice, and garnish with chopped cilantro.