- preferred fish (red snapper, kingfish, catfish, tilapia)
- salt & pepper to season fish
- preferred oil (coconut or olive oil will work)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 medium onion
- 2 heaping tbsp sofrito
- 3-4 minced garlic cloves
- 1/2 habanero pepper (optional)
- 1/4 cup salsa de tomate
- 1 roma or plum tomato
- 1 cup water
- 1 green lime
- cilantro or recao to garnish
- Wash your hands and clean your work space.
- Wash the fish gently under water.
- Dry the fish and add dry seasoning. (The reason you dry the fish is because any remaining water will cool the oil, and it will also cause oil to jump from the pan.)
- Heat preferred oil in a non-stick pan with a lid. With the following ingredients, don't overcrowd the pan.
- Add peppers and onions to the oil until they are softened.
- Next, add sofrito and minced garlic. You can also add hot pepper (optional).
- Add water and salsa de tomate, then gently combine all the ingredients.
- Push the peppers aside and add your fish at medium heat.
- Add thinly sliced tomatoes and lime juice over the fish.
- Cook for about 5-7 minutes on each side depending on how thick the fish is, and cover with lid.
- All of your vegetables should be softened by now.
- Garnish with fresh herb, like cilantro, and enjoy!
In many recipes throughout the Caribbean, cooks "limed" their fish, which simply meant that they bathed their fish and - many times - chicken, in lime to kill bacteria. This is something I also do quite often. It adds a freshness that I enjoy.