Coconut Stewed Haddock

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Haddock Fillets

1

Lemon , juiced

1 1/2 Tbsp

Coconut Oil

2 cloves

Garlic , diced

1/4

Scotch Bonnet Pepper , diced

seeds removed for less spicy

2

Pimiento Peppers , diced

or Bell Pepper

4 sprigs

Fresh Thyme

1 bunch

Scallions , chopped

2 scallions per 4 servings

1/8 tsp

Freshly Ground Black Pepper

1/2 cup

GOYA® Coconut Milk

1/2 tsp

Salt

Cooking Instructions

HIDE IMAGES

Step 1

Cut your Haddock Fillets (1 lb) into 2-3 inch pieces and wash with the juice of half the Lemon (1/2) and cool water.

Step 2

Heat the Coconut Oil (1 1/2 Tbsp) in a deep pan over med/high heat. Then add the Garlic (2 cloves) , Pimiento Peppers (2) , and Scotch Bonnet Pepper (1/4) . Turn the heat down to as low as it can go and cook for a minute.

Step 3

Next add the leaves of the Fresh Thyme (4 sprigs) , Scallions (1 bunch) , and Freshly Ground Black Pepper (1/8 tsp) . Cook for another 2-3 minutes.

Step 4

Turn the heat up to medium, then add the pieces of fish and gently stir to coat with the flavors we started off with. Then add the GOYA® Coconut Milk (1/2 cup) , Salt (1/2 tsp) and remaining juice from the Lemon (1/2) . Bring to a simmer but don’t allow it to boil rigorously.

Step 5

Cook on a simmer for about 5-7 minutes, depending on how thick your fish is. Taste for salt and adjust to your liking, then the dish is done! You may top it with some finely chopped parsley and serve with hot steamed rice, pasta, or dip in your favorite crusty bread. Enjoy!