1/2 tsp annatto seeds
1/4 cup canola oil
3 garlic cloves, minced
3 Tbsp lime juice
1 tsp kosher salt
2-1/4 lbs white fish steaks (I use cod loin; you can use halibut, haddock, sea bass, etc.)
2 Tbsp olive oil
1 large onion, diced
1/2 red or orange bell pepper, diced
1/2 yellow bell pepper, diced
4 tomatoes, seeded and diced
8-10 drops of hot sauce (or more to taste)
2 Tbsp chopped scallions
2 Tbsp chopped cilantro leaves
1 14-oz can coconut milk
Kosher salt and fresh black pepper, to taste
Make annatto oil: In a small saucepan, combine annatto seeds and canola oil. Cook over medium heat for 10 minutes, until the oil turns orange. Remove from heat, strain out the seeds (and discard), and set the oil aside to cool. (This can be done far in advance.)
Combine minced garlic, lime juice and kosher salt in a large mixing bowl. Cut the fish into large chunks, add to the mixing bowl, and rub the fish with the garlic/lime/salt mixture. Set aside to marinate while you prepare the remaining ingredients.
In a large, nonreactive frying pan or enamel-coated cast iron pan (Le Creuset-type), heat the olive oil over medium heat. Saute the onions and bell peppers for 2-3 minutes, until the onions are translucent. Add the tomatoes and hot sauce, and cook for 3-4 minutes until the tomatoes are soft and beginning to give up their juice. Place the fish in a single layer on top of the mixture in the pan. Sprinkle on the scallions and cilantro, then pour on the annatto oil and coconut milk.
Reduce heat to low. Cover the pan and cook, shaking the pot gently from time to time to make sure the fish isn't sticking, and carefully stirring the liquids around the fish, for 20 minutes. Taste, and adjust seasonings as needed with more salt, black pepper, lime juice or hot sauce.
Serve hot, with steamed rice and hot pepper sauce.