Place the fish in a large mixing bowl. In a blender, combine chopped onion,
chopped tomatoes, 2 cloves of garlic, 1 tbs. cilantro, 1 tsp salt, and the
lime juice. Blend until smooth in the blender, then pour directly over the fish.
Cover with plastic wrap and refrigerate for 1 hour.
Heat a large sauté pan over medium-high heat. Add the olive oil to the pan, then
add the julienned onions and sauté, stirring often until translucent, about 3 to
4 minutes. Add minced garlic and sauté for an additional 30 seconds. Pour the
fish and the marinade into the sauté pan and add remaining tsp. salt, the Piri
Piri, and coconut milk and stir to combine. Once the liquid comes to a
boil, dot the top of the pan with the sliced tomatoes and cover with a lid.
Reduce the heat to medium-low and continue to cook until the flesh starts to
flake, about 10minutes.
Remove the cover from the pan and sprinkle the remaining 4 tablespoons of
cilantro over the fish. Serve with white rice.
Piri Piri:
1 tbsp. plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped
1/4 cup fresh squeezed lemon juice
1/2 tsp. salt
Saute garlic in 1 TSP oil, stirring often,
until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon
juice to the pan, and remove from the heat. Dry roast the peppers; soak in
boiling water for 1/2 hour.
Blend with a imersion blender , add the salt. Puree until
mostly smooth. Drizzle the remaining 1/2 cup of olive oil.
Let cool before using.
Yield: 3/4 cup