Prep time: 25 minutes
Inactive Prep: 10 minutes
Cook: 20 minutes
Total: 55 minutes
Yield: 6 to 8 servings
- 2 1/2 pounds red grouper (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish), skin on, scaled and cut into 2-inch pieces
- 3 tablespoons freshly squeezed lime juice
- 1/4 cup olive oil
- 1 1/2 cups thinly sliced onions
- 2 to 3 fresh cayenne chiles, stemmed, seeded, and coarsely chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1 (14.5-ounce) can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1/2 cup Emeril’s Quick Shrimp Stock, recipe follows (or chicken stock, canned low-sodium chicken broth, or water)
- 2 teaspoons salt
- 1 (14.5-ounce) can unsweetened coconut milk
- 2 tablespoons chopped fresh cilantro
- Emeril’s Quick Shrimp Stock: see recipe below
- Cilantro-Lime Rice: see recipe below
- Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
- Heat a large saute pan over medium-high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add the diced tomatoes, tomato paste, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season
- the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
- Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.