A delightful fish dish cooked in a creamy coconut and lime sauce, perfect for a flavorful dinner.
Combine the chopped cilantro, parsley, salt, minced garlic, and lime juice in a mixing bowl.
Marinate the fish for at least 20 minutes to allow the flavors to penetrate.
Add the fish fillets to the marinade, ensuring they are well coated. Let them sit for 20 minutes.
Cover the bowl with plastic wrap to keep the marinade fresh.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding vegetables to prevent sticking.
Sauté the chopped onion and diced red bell pepper until softened, about 5 minutes.
Stir frequently to avoid burning the vegetables.
Add the chopped tomatoes and cook for another 3 minutes.
Use ripe tomatoes for a sweeter sauce.
Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Stir gently to maintain the sauce's creamy texture.
Place the marinated fish fillets into the skillet, spooning some sauce over them. Cover and cook for 10 minutes or until the fish is cooked through.
Avoid overcooking the fish to keep it tender.
Serve the fish and sauce over cooked rice, garnished with additional cilantro and parsley.
Serve immediately for the best flavor and texture.
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