Caribbean: Dominican Republic: Dominican Pescado Con CoCo (Fish and Coconut)
INGREDIENTS:
6 snapper fish, or red grouper, ½ lb [0.45 kg] each (see notes above recipe)
5 cloves garlic, mashed
1 teaspoon bija (annato, achiote) powder, (optional)
1½ teaspoon salt, (more may be needed)
4 tablespoons vegetable oil, (corn, canola or peanut)
2 bell pepper, (whichever color) cut into strips
1 onion, cut into strips
4 cup coconut milk, (or canned)
2 tablespoons chopped cilantro, plus extra sprigs to garnish
1 lime, cut into wedges to garnish
INSTRUCTIONS:
Clean the fish. Score diagonal cuts on the fish about 1.5 inches [4 cm] from each other.
Mix the garlic, annatto, and salt. Rub the fish with the mixture, making sure it penetrates into the cuts. The annatto does stain your hands, but it can be easily washed off.
Add the bell pepper and onion, and cook until the onions become translucent.
Garnish with cilantro sprigs and lime wedges and serve. See some serving suggestions above the recipe.
