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Fish in Coconut Milk

3 cloves garlic
2 teaspoons salt
3 tablespoons lime juice
1 teaspoon oregano
1/8 teaspoon freshly ground pepper
2 1/2 pounds white fish fillets
1/2 cup oil
1 onion, chopped
1 hot green chili pepper, sliced
bay leaf
2 cups coconut milk
3 tablespoons tomato

Crush 1 clove garlic and mix with the salt, 2 tablespoons of the
lime juice, 1/2 teaspoon of the oregano, and the freshly ground
pepper. Strain and pour over the fish fillets. Allow to stand
for 1 hour. Dry the fish and dust with flour. Heat the oil in a
skillet and fry the fish until tender and golden brown. Keep warm.

Chop the remaining 2 cloves garlic and saute with the onion and
hot pepper in the oil remaining in the skillet until the onion is
tender. Add the bay leaf, remaining 1/2 teaspoon oregano, coconut
milk, and tomato paste. Cook, stirring, for 5 minutes. Add the
remaining 1 tablespoon lime juice and cook for 2 minutes longer.
Pour over fish. Serves 6.

Variation: There is a Trinidad version of this dish which is simpler
but also very good. Saute 2 1/2 pounds of fish fillets in 3 ounces
butter. Pour 2 cups coconut cream over the fish, season to taste
with salt and pepper, and cook for 2 or 3 minutes to heat the
coconut cream. Serves 6.


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