Steps
- Mix ¼ cup of lime juice, the juice of 2 oranges, 4 crushed garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1 teaspoon of ground coriander. Season with salt.
- Coat 1.13kg of halibut, cut into medium chunks, in the marinade. Refrigerate for 1 hour.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Cook 1 medium diced onion, 2 diced bell peppers, and 4 peeled and chopped Roma tomatoes with salt for 5 minutes.
- Stir in 400ml of coconut milk and cook for 10 minutes. Add the fish and its marinade.
- Partially cover and simmer for 15-20 minutes, until the fish flakes and reaches 145°F / 63°C. Sprinkle with 3 tablespoons of finely chopped cilantro.