When fishing in the Gulf Stream off the coast of Florida, coconut trees roam all over the island giving the fisherman no choice but to cook with delicious coconut! Generations of fish, spices and coconut, we introduce you “The perfect catch Santiago” dish.
1 3/4 pounds of fish (red snapper, halibut, cod)
1½ tbsp. lime juice
1½ tablespoon Mr Bingham's seasoning
1 tablespoon oregano
1 tablespoon coconut oil (or olive oil)
3 tablespoons garlic (minced)
1 chopped red bell pepper
(Optional) 4 small sweet peppers (Ají dulce) drained of seeds and sliced
1/4 can tomato paste
2/3 cup white onion (diced)
1-2 bay leaf
1 tablespoon fresh ginger (grated)
1/2 lemon squeezed juice
1/2 orang squeezed juice or 1/2 cup orange juice
12 ounces coconut milk
1/2 cup fresh cilantro
Put fish on a plate, use small bowl, mix together 1½ tbsp. lime juice, 1 tsp. garlic, 2 tsp. Mr Bingham's seasoning and oregano. Poor over fish rub both sides completely in marinade, cover and set aside.
Heat coconut oil in 12” skillet over medium-high heat. Add onions and sliced peppers. Stirring occasionally until vegetables soften about 10 minutes. Add 2 tsp. garlic, ginger 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.
Add the fish to pan, drown into sauce. flip once until fish is cooked through and flakes easily with a fork. About 5 minutes, gently transfer fish to the platter.
Return sauce in pan to simmer over medium heat. Squeeze the orange and lemon juice, sprinkle more Mr. Bingham's original seasoning and cilantro. Simmer until flavors come together and sauce thickens like a cream-like consistency about 3 minutes.
Poor sauce over fish and serve with rice.