Spicy Caribbean Fish
Great hearty dish, serve over rice
Ingredients
Sauce:
- 1 tbsp olive oil
- 1 large minced onion
- 1 tsp salt
- 1-2 hot pepper (hotter the better), minced
- 2 garlic cloves, minced
- 1 tsp thyme
- 2 cups diced fresh tomatoes
- ½ cup unsweetened coconut milk
- 1 tsp lime zest
- 2 tbsp lime juice
- 3 tbsp fresh cilantro
Fish
- 2 pounds firm, white fish filets (any # to reach this weight is fine, big or small filets)
- Thaw prior to starting recipe or buy fresh filets.
- Black pepper ground and salt to taste
Rice
- 1.5 cups raw rice plus 3 cups water, cook as per package directions and set aside
Fresh Greens
- 2 bunches of kale (or 8 cups), cut into 1/2" or shorter sections
- 4-5 cloves garlic, minced
- Olive oil
- Few tbsps red pepper flakes, salt, black pepper
Instructions Fish and sauce:
- Mince onion. Then heat oil and cook onion in sauce pan on medium heat for a few minutes. Mince pepper and garlic then add to sauce pan. Add thyme and cook for a few more minutes stirring often. Stir in the tomatoes, increase heat to med high, and cook for a couple minutes until tomatoes are juicy, stirring often.
- Add the coconut milk, bring to simmer, and cook a few minutes.
- Stir in the lime zest, juice, and cilantro. Stir and set sauce aside (if it cools, that is OK).
- Preheat oven to 400 F. Grease large baking pan with significant rim (to hold in the sauce), and place fish filets as single layer. Sprinkle with pepper and salt to taste and then bump ALL sauce into pan. Cook at temperature for 20-30 minutes.
- Serve over rice with extra sauce to soak in the rice.
Instructions Fresh Greens:
- Heat oil and add garlic plus red pepper flakes. Saute for a minute or so. Then add kale as much as you can fit. Add more as it shrinks. Saute and add pepper/salt to taste until greens are limp and tender. Serve immediately.
Notes:
- Greens have to be served immediately. Time it well or they will be cold.
- Extra sauce is not a bad thing.
- Can be served over coconut rice if you have it or quinoa.