Filetes de Pescado en Salsa de Coco

Ingredientes

• 4 red snapper filets (about 1 lb.), or other white fish, like cod, tilapia, flounder or bass
• 1 lime, juiced (about 2 tbsp.), divided
• 3 tsp. Minced Garlic
• 2 tsp. Adobo All-Purpose Seasoning with Pepper
• 1/4 tsp. ground coriander
• 1/4 tsp. ground oregano
• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 1/2 red onion, sliced into 1/4” strips
• 1/2 green bell pepper, sliced into 1/4” strips
• 1/2 red bell pepper , sliced into 1/4” strips
• 1 tbsp. GOYA® Tomato Paste
• 2 cans GOYA® Coconut Milk
• 1 bay leaf
• 1 tbsp. chopped fresh cilantro
• 2 cups cooked white rice

Preparación

1. 1

   Set fish on large plate. In small bowl, mix together 1½ tbsp. lime juice, 1 tsp. garlic, 1 tsp. Adobo, coriander and oregano. Pour spice mixture over fish; rub to coat both sides completely in marinade; cover and set aside.

2. 2

   Meanwhile, heat olive oil in 12” skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Add remaining 2 tsp. garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into pan; cook 5 minutes more. Add coconut milk and bay leaf; bring coconut mixture to boil. Reduce heat to medium low. Simmer stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.

3. 3

   Add reserved fish to pan, pressing into sauce. Cook, flipping once, until fish is cooked through and flakes easily with a fork; about 5 minutes. Using fish spatula, gently transfer fish to platter; keep warm.

4. 4

   Return sauce in pan to simmer over medium heat. Add remaining lime juice, remaining Adobo and cilantro. Simmer until flavors come together and sauce thickens to cream-like consistency, about 3 minutes more.

5. 5

   Spoon sauce over fish; serve with rice.