Fish Stewed In Tomatoes And Chilies - Huanchaco-style

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless grouper fillets, cut into 6 pieces
• 2 tablespoons lime juice
• 6 limes, halves
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 8 fresh or frozen yellow banana peppers (andean chilies, 4 seeded and chopped, 4 thinly sliced)
• 1/4 cup canola oil
• 4 garlic cloves, mashed to a paste
• 1 medium red onion, halved and cut into 1/2-inch slices
• 2 large plum tomatoes, cored, seeded, and coarsely chopped
• 1 teaspoon dried oregano, lightly toasted in a dry, hot pan

Recipe

• 1 put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.let grouper marinate at room temperature while you continue with the rest of the preparation.
• 2 purée the chopped chiles and 1/3 cup water in a blender until smooth. set the chile purée aside.
• 3 heat oil in a large skillet over medium-high heat. add garlic and cook until fragrant, 30 seconds.
• 4 carefully add reserved chile purée and cook for 2 minutes. add onions and cook, stirring constantly, until softened, about 5 minutes.
• 5 gently lay grouper filets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine.
• 6 top filets evenly with remaining chiles and tomatoes and sprinkle with oregano. reduce heat to medium-low and simmer, covered, until grouper filets are cooked through, about 15 minutes.
• 7 season with salt and pepper to taste. divide grouper filets between 6 shallow bowls, along with the liquid.