SERVES 4
Eat this stew over rice when the snow is piled high outside and daydream about the Caribbean. Coconut is a wonder food full of good fat, potassium, and magnesium. Its flesh also increases metabolism and the water inside it is one of the best human hydrators on earth.
2 pounds fish fillets, such as sea bass, trout, cod, tilapia, salmon, swordfish, or shrimp
Juice of 2 limes
1 clove garlic, smashed
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons extra-virgin olive oil
6 Roma tomatoes, quartered
1 cup diced onion
1 cup diced red bell pepper
1 (14-ounce) can full-fat coconut milk
½ teaspoon saffron powder
¼ cup finely chopped cilantro leaves
Lemon wedges, for serving
Cooked rice
1. Rinse the fish fillets under cold water and pat completely dry with paper towels. Whisk together the lime juice, garlic, cumin, and paprika in a shallow dish and add the fish, turning it to coat. Let marinate for 30 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the tomatoes, onion, and pepper and sauté for 5–8 minutes, or until softened.
3. Add the coconut milk and saffron to the pan and stir well to combine. Remove the fish from the marinade, blot dry with paper towels, and submerge the fillets in the coconut milk. Cover and cook for 15 minutes.
4. Sprinkle the cilantro over the fillets and serve over rice with the quartered lemons.