Caribbean Fish
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 fish fillet (s), e.g., pangasius or redfish
- 6 tablespoon lime juice
- 1 kg tomato (s)
- 2 onions)
- 2 cloves garlic)
- 40 g olives, reen, pitted
- 2 tablespoon sugar
- 1 tablespoon oil
- salt and pepper
- 100 g desiccated coconut
- 1 egg yolk
- 2 teaspoons honey
- 1 chilli pepper (s), red
Print Recipe
Pin Recipe Instructions
- Rinse the fish, pat dry, drizzle with 4 tablespoons of lime juice. Score the tomatoes, briefly add to the boiling water, peel and dice. Peel the onions and 1 clove of garlic, core the chilli and chop everything like the olives.
- Caramelize the sugar in the oil, sauté the onions, chopped garlic and chilli in it. Add tomatoes and olives, season. Cover everything and simmer for about 20 minutes.
- Preheat the oven to 200 degrees (convection 180 degrees). Peel off 1 clove of garlic, mash it, mix with desiccated coconut, egg yolk, honey and 2 tablespoons of lime juice. Pour the tomato sauce into a baking dish. Salt and pepper the fish and brush with the coconut mixture.
- Bake in the oven for 25 minutes. Serve, garnish with lime and herbs if necessary. Rice tastes good with it.
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