Submitted by Stanny Park
About the cook: I am a Commercial Producer, have been in the Film Industry for 30 years. My passion is cooking. Now that my career is slowing, I am ramping up my cooking skills. I won the Cayman Cookout's Amateur Chef Competition. Now I wan to enter more.
About the dish: A Caribbean favorite, this recipe is fast and easy.
National Origin: Carribbean
Estimated Time: Under 30 Minutes
2 lbs Red Snapper
3 Red, Yellow and Orange Sweet Bell Peppers
3-4 Garlic cloves
1 white onion
fresh habanero peppers - to taste
salt to taste
fresh oregano and thyme
2 tbs cooking oil
Chop peppers, onions and garlic with the cooking oil until sweating.
add the coconut milk, simmer, add oregano and thyme, salt. Simmer for 2 minutes. Add Red Snapper, (Cod or Shrimp can be substituted), in the skillet on top of the peppers. Put a Cover on the skillet for 3-4 minutes until fish is cooked. Taste to add salt or more sliced habanero