- 800 gr. Fish fillets, (sea bass, sea bream, grouper, porgy).
- 1 Green pepper.
- 1 Red onion.
- 2 Cloves of garlic.
- 1/2 Tablespoon powdered achiote (seed used as colouring).
- 600 ml. Coconut milk.
- 50 ml. Tomato sauce.
- White pepper.
- Corn or sunflower oil.
- Cilantro or oregano to taste.
Chop the onion and pepper into julienne’s cut, keep.
Chop garlic with achiote, salt and white pepper in a Magefesa Picaplus Mincer, season the fish fillets with this mixture and let it to rest for about 20 min.
Place some oil in a Magefesa Non-stick Aluminium Casserole, brown the fish both sides high heat, move it away and keep.
Poach the onion and pepper in the same casserole low heat adding a Little bit of oil if necessary.
When well poached, add the tomato sauce and coconut milk, cook for 5 minutes.
Add fish and oregano or cilantro to the sauce and cook between 3 and 5 minutes depending on fillets thickness.
Serve with white rice as garnish.