JACO’S BAYFRONT BAR & GRILL
SCOTT SMITH

 

Clove from ½ head of garlic, peeled, crushed, minced
2 Tbsp. fresh lime juice
2 Tbsp. Key’s Southern Spice
1 ½-2 lbs. salmon, cut into 2-inch pieces (bit-sized pieces)
Olive oil
2 medium red onions, sliced
1 large green bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 can Coco Lopez (14 oz.)
1 large bunch fresh cilantro, chopped (1-2 cups)

In a large pan (large covered skillet or Dutch oven,) coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, bell peppers, and tomatoes. Add about half of the fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons.) Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through. Serve with Jasmine rice as an option.