Spicy West Indies Fish
Transport your taste buds to the Caribbean with this vibrant and flavorful Spicy West Indies Fish recipe! Featuring tender white fish fillets like snapper, grouper, or tilapia, this dish is infused with bold island spices, including allspice, turmeric, and fiery Scotch bonnet pepper, for a tantalizing heat. The fish is gently simmered in a creamy coconut milk sauce, enriched with fresh aromatics like garlic, ginger, and thyme, creating layers of savory, fragrant goodness. With a hint of lime and a vibrant tomato-onion base, this one-pan dish strikes the perfect balance of spice and richness. Serve it with steamed rice or warm bread to soak up the luscious sauce, and garnish with fresh parsley for a finishing touch. Perfect for lovers of global flavors, this easy-to-make recipe is ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (snapper, grouper, or tilapia)
- 3 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pepper Scotch bonnet pepper, finely chopped (or less for mild heat)
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 2 teaspoons fresh thyme leaves, chopped
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 medium tomatoes, diced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the fish fillets in a shallow dish. Sprinkle them with lime juice and set aside for 5 minutes to marinate lightly.
In a small bowl, mix together the minced garlic, grated ginger, chopped Scotch bonnet pepper, ground allspice, paprika, turmeric, and thyme leaves to form a spice paste.
Rub the spice paste all over the fish fillets, ensuring they are evenly coated. Let the fish marinate while you prepare other ingredients (about 10 minutes).
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
Add the diced tomatoes to the skillet and cook for another 3 minutes, until the tomatoes begin to break down.
Pour the coconut milk into the skillet and stir to combine. Season the sauce with salt and black pepper, and simmer gently for 5 minutes.
Carefully place the marinated fish fillets into the skillet with the sauce. Spoon some of the sauce over the fillets to coat them.
Cover the skillet and cook the fish over low heat for about 15 minutes, or until the fish is opaque and flakes easily with a fork.
Taste the sauce and adjust seasoning if necessary. Remove the skillet from heat.
Garnish the dish with freshly chopped parsley and serve hot, accompanied by steamed rice or fresh bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 31.9 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
