Instructions

Chop the onion and pepper into julienne’s cut, keep. Chop garlic with achiote, salt and white pepper in a Magefesa Mincer, season the fish fillets with this mixture and let it to rest for about 20 min. Place some oil in a Magefesa Casserole, brown the fish both sides high heat, move it away and keep. Poach the onion and pepper in the same casserole low heat adding a Little bit of oil if necessary. When well poached, add the tomato sauce and coconut milk, cook for 5 minutes. Add fish and oregano or cilantro to the sauce and cook between 3 and 5 minutes depending on fillets thickness. Serve with white rice as garnish.

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