Ingredients:

• 1 lb firm white fish fillets (snapper, cod, or sea bass), cut into chunks

• Juice of 1 lime

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp ground black pepper

• 2 tbsp olive oil

• 1 small onion, thinly sliced

• 1 bell pepper, thinly sliced (preferably red or yellow)

• 2 roma tomatoes, sliced

• 1 can (14 oz) coconut milk

• 2 tbsp dendê oil (palm oil – traditional and essential in Bahian cuisine; substitute with extra olive oil if unavailable)

• ¼ cup chopped cilantro

• 1 small chili pepper (optional, for heat), thinly sliced

• Cooked white rice, for serving

Instructions:

1. Marinate the Fish:
   In a bowl, toss fish with lime juice, garlic, salt, and pepper. Let it marinate for 15 minutes while you prepare the skillet.

2. Layer the Aromatics:
   Preheat your Platinum Medium Gourmet Skillet over medium heat. Drizzle in olive oil.
   Layer onion slices, bell pepper, and tomato evenly in the skillet.

3. Add the Fish:
   Place the marinated fish chunks gently on top of the vegetable layer.

4. Pour and Simmer:
   Pour in the coconut milk, ensuring it evenly coats everything. Drizzle with dendê oil.
   Sprinkle chopped cilantro and chili pepper over the top.

5. Cover and Cook:
   Cover the skillet with the lid. Reduce heat to low-medium and let it simmer for about 20–25 minutes, or until the fish is cooked through and tender. Avoid stirring to keep the fish intact.

6. Serve:
   Serve hot with white rice and lime wedges. Spoon the flavorful coconut broth over the rice for the full experience.