Pescado Con Coco (Fish in Coconut Sauce)

Ingredients

• 4 teaspoons cilantro, chopped (divided)
• 4 teaspoons flat leaf parsley, chopped (divided)
• 1/2 teaspoon salt, divided
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 2 lbs haddock (or other firm white fish like cod or halibut)
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 1 small jalapeno, minced
• 1 1/4 cups tomatoes, chopped (divided)

• 1 (14 ounce) can light coconut milk
• 1 lime, cut into 8 wedeges
• cooked rice

Directions

1. 1

   In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.

2. 2

   Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).

3. 3

   Add 1 cup of the chopped tomato and cook another 3 mintues.

4. 4

   Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

5. 5

   Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.

6. 6

   Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.