Coconut Stewed Haddock

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

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.

Next add the leaves of the Fresh Thyme (4 sprigs), Scallion (1 bunch), and 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 Lemon (1/2). 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!