Prep time: 1 hour 10 minutes
Ingredients:
2 pounds pollock, cut into pieces
Juice from 2 limes
2 garlic cloves, crushed
1 tsp cumin powder
1 tsp paprika
2 tbs olive oil
1 cup onion, finely chopped
1 red bell pepper, finely chopped
4 tomatoes, finely chopped
14 oz can of coconut milk
1/2 tsp sazon goya with azafran or color
1/4 cup cilantro, finely chopped
Salt and pepper to taste
Procedure:
1. Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
2. Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
3. Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
4. Add the fish fillets, cover partially and let simmer for about 15 minutes.
5. Sprinkle with cilantro and serve hot with rice and yuca (cassava root).
Recipe Type: AuthenticIngredients:
2 pounds pollock, cut into pieces
Juice from 2 limes
2 garlic cloves, crushed
1 tsp cumin powder
1 tsp paprika
2 tbs olive oil
1 cup onion, finely chopped
1 red bell pepper, finely chopped
4 tomatoes, finely chopped
14 oz can of coconut milk
1/2 tsp sazon goya with azafran or color
1/4 cup cilantro, finely chopped
Salt and pepper to taste
Procedure:
1. Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
2. Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
3. Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
4. Add the fish fillets, cover partially and let simmer for about 15 minutes.
5. Sprinkle with cilantro and serve hot with rice and yuca (cassava root).
Recipe Author: Executive Chef Cassady Pappas
Restaurant: Havana South, Portland, Maine
Source: http://www.gmri.org/upload/files/HoH%20Brochure.pdf