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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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We had this over rice and it was delicious. I found this recipe in the Chicago Sun-Times but it's originally from . Ingredients:
2 tablespoons olive oil, divided |
2 tablespoons fresh lime juice |
4 halibut steaks, halves each 1-inch thick, about 2 lbs |
1/2 cup chopped onion |
1 cup chopped green peppers or 1 cup red bell pepper |
1 serrano peppers or 1 jalapeno pepper, seeded and minced |
2 large garlic cloves, thinly sliced |
1 teaspoon salt, divided |
1/2 cup unsweetened coconut milk |
1 medium tomato, diced |
Directions:
1. Combine 1 T. oil and lime juice in a glass pie plate, add fish and turn to coat.
2. Heat remaining oil in a 12-inch nonstick skillet over medium heat. Add onion, peppers and garlic. Cook until onion is translucent and pepper is tender, about 6 minutes.
3. Sprinkle 1/2 teaspoons salt over fish, add fish to skillet; pour coconut milk over fish and add tomato. Reduce heat to medium-low and simmer 8-9 minutes, turning fish halfway through cooking time. Stir remaining salt into sauce, spoon over fish a few times and serve immediately.
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