Ingredients
½cloveshead of garlic,peeled, crushed, minced
2tbspfresh lime juice
3/4tspcoarse salt
1tbspsweet paprika
2½tspground cumin
1½tspfreshly ground black pepper
2lbssalmon,cut into 2 inch pieces, largish-bite sized pieces
extra virgin olive oil
2mediumonions,sliced
1largegreen bell pepper,seeded, de-stemmed, and sliced
2mediumtomatoes,sliced
salt and freshly ground pepper
14ozcoconut milk,(not light)
1cupfresh cilantro,chopped
Preparation
Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.
Sprinkle generously with salt and pepper. Add about half of the fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to 1 hour, until the vegetables are cooked through. Garnish with remaining cilantro.
