Serves: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 2 lbs white fish fillets (snapper, tilapia, or cod)
- 2 tbsp Cool Runnings Jamaican style curry powder
- 1 tsp Cool Runnings all purpose seasoning
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, whole
- 1 cup Cool Runnings coconut milk
- ½ cup fish or vegetable broth
- 1 small tomato, diced
- 1 tbsp thyme leaves
- 1 tbsp lime juice
- 2 tbsp oil
- Salt and black pepper to taste
Directions
1. Season the fish with all-purpose seasoning, salt, and black pepper. Set aside.
2. Heat oil in a large pan over medium heat. Add Cool Runnings Jamaican Curry Powder and toast for 30 seconds, stirring constantly.
3. Add onions, garlic, and Scotch bonnet pepper (whole). Sauté until fragrant and onions are soft.
4. Stir in tomatoes and thyme, cooking for 2 minutes until the tomatoes break down.
Pour in coconut milk and broth, stirring well. Simmer for 5 minutes.
5. Gently add the fish fillets, cover, and let simmer for 5-7 minutes, until the fish is cooked through and flaky.
6. Stir in lime juice, taste, and adjust seasoning as needed. Remove the Scotch bonnet before serving.