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Ingredients
4 servings
4boneless fish fillets
best if you use a firm, dense wild caught fish like halibut or snapper
1 bunchfresh cilantro
cut into large pieces
1red bell pepper
seeded and cut into long thin strips
5garlic cloves
large, coarsely chopped
¼ tspturmeric
1 ½ cupswater
⅓ cupextra virgin olive oil
1 heaping tbsppaprika
salt
to taste
pepper
Instructions
Step 1
Place cilantro, bell pepper slices, garlic in the bottom of the pan to create a “bed” for the fish.
Step 2
Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets.
Step 3
Add 1 ½ cups of water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point.
Step 4
Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.
Step 5
In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red color.
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