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Coconut Fish From the Dominican Republic

Makes 4 large servings

• 8 tilapia filets

SPICE RUB

• 2 tablespoons lime juice
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon crushed dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

SAUCE

• 1 cup finely chopped yellow onion
• 1 cup finely diced tomato
• 1/2 cup diced celery
• 2 tablespoons minced fresh garlic
• 1 teaspoon tomato paste
• 1 bay leaf
• 1 (14-ounce) can coconut milk
• 1/2 cup pineapple juice
• 2 tablespoons minced fresh parsley

Place tilapia filets on a plate. Mix together spice rub blend and rub both sides of the fish with the blend. Let stand 30 minutes before cooking. (The spice rub can be mixed a day ahead but do not apply to fish until ready to cook.)

Stir together sauce ingredients in a pot and simmer on low heat for 30 minutes. The sauce can be made a day ahead. Place fish filets on a preheated grill or under a broiler. The cooking time will depend on the thickness of the fish and the temperature o f the grill. Generally for tilapia, cook for 2 or 3 minutes, turn and cook another 2 or 3 minutes.

Spread half of the sauce onto a platter.

Place fish over sauce and top fish with remaining sauce.

Sprinkle with parsley and serve immediately.

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