Plato Pescado Carribiano
Enjoy the complimentary flavors and textures of this mouthwatering Caribbean dish served over rice and accompanied by snap peas and cranberry sauce. Squeeze fresh lime juice before serving for a true island taste. For variety, try substituting chicken for fish or adding your own favorite vegetables.
1 1/2 pounds clean white fish cut into 1 inch cubes
4 C. coconut milk
1/8 tsp. achiote (sometimes called Anato)
5 leaves chopped fresh oregano (or 1 tsp. dried)
2 tsp. chopped fresh cilantro
¼ C. sliced onion
¼ tsp. black pepper
½ tsp. salt
¼ C. red and/or green bell pepper
Dash cayenne pepper
1 plantain sliced
1 banana sliced
Add fish to pot of boiling water. Cook for 5 minutes, drain and set aside. In larger skillet, combine coconut milk, achiote, and oregano. Heat on medium for 5-10 minutes. To skillet add: cilantro, onion, black pepper, salt, bell peppers and cayenne pepper. Simmer for 10 minutes. Add fish to skillet and cook slowly for 10 minutes. During last five minutes add plantain slices. During last 2-3 minutes add banana slices.