* 3 pounds of Snook or any other fresh white fish cut into medium, not so thick pieces
* 1 cup flour
* ¼ cup of lemon juice from about 2 lemons
* 6 garlic cloves, crushed and divided
* 2 teaspoons ground cumin divided
* 2 cups chopped cilantro
* 2 tablespoons achiote powder or achiote oil divided
* 2 teaspoons ground coriander seeds divided
* 2 tablespoons olive oil
* 1 medium white onion, diced
* 1 medium red onion diced
* 1 cup green onions, chopped
* 2 bell peppers diced
* 4 roma tomatoes diced
* 2 14 oz cans unsweetened coconut milk or cream
* 3 tablespoons of cilantro finely chopped
* 3 cups of fresh grated coconut
* Salt to taste
* Pepper to taste
* Combine lemon juice, crushed garlic, cumin, achiote, coriander powder, and salt in a small bowl.
* If possible, marinate the pieces of fish for at least one hour.
Dredge the fish an a little flour
*Heat oil in the pan and sear both side of fish until starts to brown with out cooking it completely 2 minutes each side depending on how thick you filet the fish. Set aside on a plate.
* Heat the oil to prepare a sauce or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes over medium heat.
* Add cumin, salt and pepper, garlic powder and onion powder and coriander powder, salt and pepper.
* Add the coconut milk to the sauce, mix it well and cook for about 10 minutes, if you prefer a thicker sauce you can thicken the sauce by adding ½ teaspoon cornstarch
* Add the fish fillets, with the marinade, partially cover and simmer for about 15-20 minutes. The exact time will vary depending on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it to be done faster.
* Sprinkle with cilantro and serve with yellow rice and fried ripe plantains.
To make your own coconut milk
* In a blender put the grated coconut with two cups of water and if you have coconut water, better still blend for about two minutes and close it by squeezing the coconut well to remove all the milk