Adapted from Caribbean Cooking, this recipe accommodates any fish that looks best at the fish market. The original recipe calls for mackerel fillets. I often make this with salmon; when I made the recipe for these photos, I used beautiful cod loin from my local fishmonger. Serves 6 as a main dish.
Juice of 2 limes
2 lbs cod loin, salmon (skin removed) or mackerel, cut into large pieces
1 13.5-oz can coconut milk
1 large onion, diced
2 garlic cloves, sliced
1 Scotch Bonnet or jalapeño chile pepper, minced (I use red jalapeños, seeds and all)
1/4 tsp mild red pepper flakes (optional)
16 oz canned chopped tomatoes
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp dried thyme leaf
1 Tbsp white vinegar
Squeeze the lime juice into a shallow bowl, and add the fish. Turn the fish pieces over a couple of times to make sure they are covered in lime juice. Set aside.
In a heavy, wide, high-sided skillet (you could use a nonstick wok), heat the coconut milk over medium heat until you can see some oil pooling on the top (2-3 minutes). Add the onion, garlic, pepper, pepper flakes, tomatoes, salt, pepper, thyme and vinegar. Cook, stirring once or twice to incorporate the ingredients, for 2 minutes, or until the liquid comes to a low boil. Reduce heat to low, and add the fish along with any lime juice in the bowl.
Cover, and cook at a low simmer for 10 minutes. Taste, and adjust seasoning with salt, pepper or additional lime juice, if needed.