Summary

Ingredients

• 250 g rice
• 4 fish fillet (s), e.g., Red Snapper
• 1 lime (s), pressed
• salt and pepper
• oregano
• 1 onion (s)
• 4 clove garlic
• 2 tomato (s), peeled and pitted
• 5 cm leek
• 30 g celery
• some oil
• 1 can coconut milk
• 60 ml pineapple juice
• 60 ml heavy cream
• 1 teaspoon tomato paste
• 1 bay leaf
• some parsley

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Instructions

1. Boil 250 g rice for 18-20 minutes until tender, then drain.
2. Press 1 lime and combine the juice with salt, pepper, and oregano. Season the 4 fish fillets with this mixture and refrigerate for at least 2 hours, or overnight.
3. Cut 1 onion, 4 garlic cloves, 2 tomatoes, 30 g celery, and 5 cm leek into small pieces. Heat some oil in a pan over medium heat and sauté the vegetables for 3-4 minutes until softened. Pour in 1 can coconut milk, 60 ml pineapple juice, 60 ml heavy cream, and 1 teaspoon tomato paste. Add 1 bay leaf and simmer for 10 minutes.
4. In a second pan, heat some oil over medium-high heat. Fry the 4 marinated fish fillets for 3-4 minutes per side until cooked through. Transfer them to the sauce in the first pan. Simmer together for 5 minutes. Season with some parsley, salt, and pepper to taste.