Ingredients
1 1/2 lbs tilapia filets
1 tsp. ground black pepper
1 tsp. red pepper flakes (or more to taste)
1/2 tsp. salt
Juice of 1 lime
2 Tablespoons olive oil
3 cloves garlic, pressed
1 inch x 2 inch piece fresh ginger, peeled and minced or grated
1 medium onion, thinly sliced
1 small green bell pepper, halved and sliced
1 small yellow bell pepper, halved and sliced
1 large or 2 small plum tomatoes, halved and sliced
1/4 cup chopped fresh cilantro
1 cup coconut milk
Preparation
Rub the fish filets with lime juice, salt, pepper and 1/2 of the red pepper flakes; set aside.
Heat olive oil in a deep, heavy saucepan over medium heat and add pressed garlic, minced ginger and half of the red pepper flakes. Sauté 1 minute or until garlic starts to golden.
Spread sliced onion on top, making a layer. Do the same with sliced peppers and tomatoes, on top of the onions. Do not stir. Cover and cook 2 minutes.
Place seasoned fish filets on top of the bed of vegetables, and cover with fresh cilantro. Cover and cook 5-8 min or until filets are completely white (depending on thickness of filets). Pour coconut milk over the top of the filets. Stir by lifting the pan and moving it in a circular motion. Let cook, covered, 2 more minutes.
Remove from heat. With a large spoon or spatula, place the fish and vegetables onto plates and pour the sauce on top. Delicious over steamed white or brown long-grain rice.
