Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 (6-ounce) white fish fillets with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

2. 2

   In a large pan over medium heat, add 1 tablespoon of olive oil, then pan-sear the seasoned fish fillets for 3 minutes on each side until golden and almost cooked through, then remove the fish and set it aside.

3. 3

   Using the same pan, add 1 more tablespoon of olive oil and sauté 1 medium finely diced red onion, 1 finely diced red bell pepper, and 2 minced cloves of garlic for 5 minutes until softened.

4. 4

   Stir in 1 minced small aji dulce pepper and 0.5 teaspoon of ground achiote, cooking for 1 minute more until fragrant.

5. 5

   Pour in 1 (13.5-ounce) can of full-fat coconut milk and 0.5 cup of fish broth, bringing the mixture to a gentle simmer, then reduce heat to low and cook for 5 minutes.

6. 6

   Gently return the seared fish fillets to the simmering coconut sauce, allowing them to finish cooking for 3-5 minutes, ensuring the fish is opaque throughout.

7. 7

   Stir in 1 tablespoon of fresh lime juice and 0.25 cup of fresh chopped cilantro just before serving, tasting and adjusting salt if needed.