Haddock Fillets (1 lb)
into 2-3 inch pieces and wash with the juice of half the
and cool water.
Coconut Oil (1 1/2 Tbsp)
in a deep pan over med/high heat. Then add the
Garlic (2 cloves)
Pimiento Peppers (2)
Scotch Bonnet Pepper (1/4)
. Turn the heat down to as low as it can go and cook for a minute.
Next add the leaves of the
Fresh Thyme (4 sprigs)
Scallions (1 bunch)
Freshly Ground Black Pepper (1/8 tsp)
. Cook for another 2-3 minutes.
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
Coconut Milk (1/2 cup)
Salt (1/2 tsp)
and remaining juice from the
. Bring to a simmer but don’t allow it to boil rigorously.
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!