Fish with Coconut Sauce

Featured by Bodegas Mendel in the International Wine Club.


2 1/2 lbs. halibut or any other fresh fish, cut in medium size chunks
1/4 cup lime juice, from about 2 limes
Juice from 2 oranges
4 garlic cloves, crushed
1 tsp. cumin powder
1 tsp. paprika
1 tsp. ground coriander seeds
2 Tbs. sunflower or olive oil
1 medium sized onion, diced
2 bell peppers, diced
4 roma tomatoes, peeled & chopped
14 oz. can of coconut milk
3 Tbs. cilantro, finely chopped
Salt to taste


Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl. Marinate the fish chunks for 1-2 hours. Heat the oil to prepare a refrito or base for the sauce, add the diced onions, tomatoes, bell peppers and salt. Cook for about 5 minutes on medium heat.

Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes. If you prefer a thicker sauce, you can thicken the sauce by adding 1/2 tsp. of tapioca starch or corn starch.

Add the fish fillets, cover partially, and let simmer for about 20-25 min. Sprinkle with cilantro and serve with rice and fried ripe plantains.