Caribbean-Style Fish

Taste the tropics with this exotically seasoned, refreshing topping.

12 pounds fish fillets
2 cups fresh lime juice
3 tablespoons annatto seeds
3/4 cup vegetable oil
1 1/2  quarts of chopped onions (1 lb 8 oz)
10  cloves garlic, minced, or 3 tablespoons garlic, pressed
6  small, fresh chili peppers, minced, or 3 ounces ground cayenne
3 pounds tomatoes, chopped, fresh or canned, drained (2 qts)
1 1/2 teaspoons dried thyme
28 ounces coconut milk
1 cup fresh cilantro leaves, chopped
Divide the fish fillets among four pans. Pour 1/2 cup lime juice over each pan and refrigerate while preparing the topping.

Make annatto oil by sautéing the seeds in vegetable oil for a few minutes. Or microwave the seeds in oil for 1 minute. The oil should turn a deep red-orange but not brown. Drain and discard the seeds.

Preheat oven to 350 degrees.

Sauté the onions, garlic, and chilies or cayenne in annatto oil for 5 minutes. Add the tomatoes, thyme, and coconut milk and simmer for 5 minutes. Turn off the heat and add the cilantro.

Top the fish with about 2 cups of sauce per pan. Bake, covered, at 350 degrees for 20 minutes or until the fish flakes easily.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 30 min

Servings: 24

Recipe By: The Moosewood Collective

From:  Moosewood Restaurant Cooks for a Crowd
Used with permission of Moosewood, Inc.

Nutrition Facts
As prepared, each serving contains 347 calories, 12.6g total fat, 112mg cholesterol, 170mg sodium, 8.8g total carbohydrate and 47.9g protein.