This dish is EXCELLENT and will make your diners think they are at a fine dining establishment and you are going to “swoon” because it is amazingly easy!
The recipe says to marinate your fish for 1–2 hours but I did it for 1 and it was flavorful still. Enjoy!!! We sure did!! 🙂
- 2 ½ lbs chilean sea bass (or any other fresh fish), cut in medium size chunks
- 1 lb large/jumbo shrimp, deveined (I leave the tails on for visual appeal)
- ¼ 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 and chopped
- 14 oz can of coconut milk
- 1 tsp cornstarch (or tapioca)
- 3 tbs cilantro, finely chopped
- Salt to taste
- Serve with Brown Rice and Fried Plantains
- Combine the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl. Pour into a gallon ziploc bag.
- After this add fish chunks and marinate for 1–2 hours.
- Then comes time to heat the oil to prepare a base for the sauce (aka refito). For this 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. Add cornstarch. (Cornstarch is a thickener).
- Give the fish fillets a little salt and pepper and add, cover partially and let simmer for about 20 minutes. Add shrimp and continue to cook for 6–7 minutes or until shrimp is pink and opaque. (If you’re wondering why I left the shrimp out of the marinade, it is because the citrus will inevitably begin to “cook” them, leaving them bitter and tough. You’ll have to trust me on this. I know from experience. lol)
- To plate, find a small round or square bowl and pack your hot rice into it, filling it to capacity and smoothing the top with the back of your spoon. Flip it (invert) it onto your plate and allow it to slide free. Kinda like making sandcastles with a beach bucket (you may have your own variations of serving though).
- Spoon sauce onto plate and carefully top with fish pieces so not to break them. If you made plantains, place them near the rice or you can build a border for the rice.
- Top the dish with shrimp, additional sauce and cilantro.
Be careful though because you will be requested to make it over and over again like I am! 😉