Ecuadorian · serves 4 · about 40 minutes
Esmeraldas' gift: fish simmered in coconut milk with peppers and cilantro until the sauce turns silk. The Afro-Ecuadorian coast wrote this one, and nobody has improved on it.
Ingredients
- 1.5 lbs firm white fish (corvina, mahi), cut in portions
- 1 can Iberia Coconut Milk 13.5 oz
- 1 lime, juiced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1/2 cup cilantro, chopped
Method
- Season the fish with lime, Sazon, and salt; rest 15 minutes.
- Soften the onion, pepper, and garlic in the olive oil until sweet.
- Pour in the coconut milk and simmer 5 minutes to marry.
- Slide in the fish and cook gently 8-10 minutes, spooning sauce over, until it flakes.
- Finish generously with cilantro. Serve with white rice and patacones — the Esmeraldas table.