This dish is usually made with pickled or salted fish, but it’s simpler (and, in my opinion, better) when made with lightly salted fresh fish. To be truly authentic, the chile should be a Scotch bonnet (habanero), which has a distinctive though fiery flavor, but any chile will do in a pinch. Serve this with Coconut Rice (page 516) or, even better, Coconut Rice and Beans (page 516).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Salt the cod lightly on both sides and let rest refrigerated for about an hour, but at least 30 minutes and up to 24 hours.
Step 2
Put the oil in a deep skillet or wide saucepan and place over medium-high heat. A minute later, add the garlic, onion, chile, and pepper. Cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Stir in the coconut milk and tomato, bring to a boil, and cook, stirring occasionally, until the mixture reduces by about half.
Step 3
Rinse the fish and add it to the pot. Adjust the heat so that the mixture bubbles steadily but not violently. When the fish is done, after about 10 minutes—a thin-bladed knife will meet little resistance—add the lime juice, garnish, and serve.
