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Prep time
30 minutes
Total time
30 minutes
4 servings

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

  1. 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. 

  2. 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.
  3. 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.

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