Dominican Fish

An easy, delicious dinner!

Firm fish filets in a creamy , flavorful sauce. Maybe those peas are over done. You can serve with a Caribbean salad of black beans, corn and avocado, or a nice green salad.

Dominican Fish Ingredients

4 large filets (Snapper, Grouper, Cod, Barramundi)

Juice of a lime

Salt and Pepper to taste

 ½ teaspoon dried oregano

1 Tablespoon olive oil

1 finely chopped onion

4 finely chopped cloves of garlic

1 tomato, seeded, chopped (blanched if you must)

1 Celery Stalk, chopped

1 Can or 500 ML Coconut milk

1 Tablespoon of tomato paste

Parsley and/or Cilantro to sprinkle on top

I’m using Barramundi, but Cod, Grouper or Snapper will work just as well.

Marinade in lime juice, salt, pepper and oregano. I usually do this for a few hours.

Things for the sauce, missing, celery and garlic

Sauté a rib of celery (peel it or don’t) in Olive oil

Add onions, chopped garlic and onions. It should smell good,

Add tomato paste.

I had a can of chopped tomatoes that I blended. You can use crushed tomatoes, chopped fresh tomatos or diced tomatoes.

Add the tomatoes. Let them marry with the aromatics for about 3 minutes.

Add Pineapple juice

I used powdered coconut milk in about a cup/500 ML of cool water. I like how portable the packets are and how easy they are to store. You can use canned coconut milk if you like it.

In a separate pan add the olive oil and heat it up on medium heat.

When hot, add your fish. Brown on each side. You don’t cook fish, you threaten it. Get it about 70% done, it should be soft to the touch.

Add about half of the sauce to the pan and sauté over moderate heat, the sauce should thicken a bit and the fish will finish cooking. Maybe five minutes. Serve over steamed rice. I like brown rice, but you do you.