Ingredients
Ingredients: (Serve two):
For the fish:
- 2 cans of Oregon’s Choice Gourmet Albacore
- 4 tsp lime juice
- 2 cloves garlic, minced
- ¼ tsp Kosher salt
For the sauce:
- 2 tbsp olive oil
- ½ medium red onion, thinly sliced
- Salt and pepper to taste
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 small tomatoes (about 10 oz), chopped (or ⅔ cup canned crushed tomatoes)
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ cup fish stock
- 1 ½ cans full-fat coconut milk
- 4 tbsp chopped fresh cilantro (or use green onions or parsley)
- Lime wedges for serving
Instructions
Marinate the fish
Drain both cans of Oregon’s Choice Gourmet Albacore and place in a bowl with lime juice, garlic, and salt. Let marinate while you prepare the sauce.
Sauté the onion
Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and sauté until translucent (about 5 minutes).
Add peppers and aromatics
Add the red pepper flakes, green and red bell peppers. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute.
Build the tomato base
Add the chopped tomatoes. Stir in the tomato paste, paprika, cumin, coriander, and a pinch of salt & pepper. Cook for 2-3 minutes until the tomatoes soften.
Simmer with coconut milk
Reduce heat to low. Deglaze the pan with stock, then pour in the coconut milk. Simmer over low heat, stirring occasionally, until the sauce thickens (about 3-4 minutes).
Combine and heat through
Nestle in the Oregon’s Choice Gourmet Albacore pieces and cook, spooning sauce over them occasionally, for 3-4 minutes.
Garnish and serve
Stir in chopped cilantro. Serve over white rice with lime wedges.