Pescado Encontado
Nutritional benefits
- 314 CAL/serving
Ingredients
- 2 ½ lbs halibut or any other fresh fish cut in medium size chunks
- ¼ cup lime juice (about 2 limes)
- Juice from 2 oranges
- 4 garlic cloves crushed
- 1 tsp cumin powder
- 1 tsp paprika
- 3 tbs cilantro finely chopped
- 1 tsp ground coriander seeds
- 2 tbs oil
- 1 medium sized onion diced or sliced
- 2 bell peppers diced or sliced
- 4 roma tomatoes peeled and chopped
- 10 oz of canned coconut milk mixed with 4 oz water
- Salt to taste
Instructions
- Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
- Marinate the fish chunks for at least an hour if possible.
- Heat the oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
- Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes,
- Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes.
- Sprinkle with cilantro and serve with rice and baked ripe plantains.