Trini Stewed Fish with Knorr Mexican Rice

Its been a while since I had some stew fish and I figured a nice spicy and citrus Trini Stewed Fish would pair well with the zesty flavor of the Knorr Mexican Rice. The finished product is a perfectly stewed fish with the tangy flavors of the tomato, citrus vibes from the lime juice, heat from the pepper, fresh herb action from the chadon beni and everything come together with the creaminess of the coconut milk. If this is not Caribbean cooking then I dunno what is. This is definitely a winner in my books.

Ingredients

• 1lb fish
• 6 chadon beni leaves finely chopped
• 4 pimentos finely chopped
• 2 cloves of garlic finely chopped
• 2 tomatoes diced
• 1 onion thinly sliced
• 1 cup of coconut milk
• 1 lime
• 3 tbsp oil
• 1 3/4 cups water
• 1 packet Knorr Mexican Rice
• Salt & Black Pepper (to taste)

Method

1. Season fish using 3 chadon beni leaves, 2 pimentos, garlic, lime juice, salt and black pepper
2. Add water to a pot and bring to a boil
3. Add one tbsp of oil to boiling water
4. Add Knorr Mexican Rice to the pot, reduce heat and simmer for 7 minutes
5. Add two tbsp of oil to a pan on medium to high heat
6. Saute onions until translucent
7. Add scotch bonnet pepper and pimentos, saute for 30 seconds
8. Add tomatoes, season with salt and black pepper.
9. Saute for 1 minute
10. Add fish to the pot and allow to cook for one minute
11. Gently flip pieces of fish
12. Add coconut milk and chadon beni
13. Combine gently
14. Cover and allow to simmer for 5 o 8 minutes
15. Serve over Knorr Mexican Rice
16. Enjoy!