Recipe: Pescado en Salsa de Coco (Fish in Coconut Sauce)

Pescado en Salsa de Coco(Fish in Coconut Sauce)
Serve: 4 people

4 1/2-lb snappers (or tropical fish of your preference)
1 cup of red peppers cut into strips
4 teaspoons of crushed garlic
1 teaspoon of powdered annatto (bija or achiote - optional)
4 cups of freshly extracted coconut milk
2 tablespoons of cilantro finely chopped (optional)
4 tablespoons of oil
Black ground pepper
Salt

Score diagonal cuts on the fish separated by about 1.5 inches. Set aside.

Mix the garlic, annatto, salt and ground pepper. Fill the cuts on the fish with the mixture, smear the remaining mixture all over the fish.

Heat oil in a shallow pan (big enough to hold all 4 fish). Sautee fish on one side until it starts to acquire a darker color, rotate and cook other side equally. Add the pepper strips and saut until they start tenderizing. Add coconut milk. Let simmer until the liquid reduces to half rotating the fish regularly. When the liquid has reduced adjust salt to taste and remove from the stove. Serve hot, garnish with the cilantro.