- Paella Pan with Cover
- Solid Spoon (6-piece Kitchen Tool Set)
- 5 pounds tilapia
- 2 (13.5 ounce) cans coconut milk
- 2 garlic cloves; crushed
- ¼ onion; chopped
- ¼ green bell pepper; chopped
- ¼ red bell pepper; chopped
- ½ cup cilantro; chopped
- 1 chicken bouillon cube
- 2 tablespoons tomato paste
- 1 tablespoon lime, freshly squeezed
- ½ cup water
- Oregano to taste
- Salt to taste
Preheat the Paella Pan at medium-high heat for 4 minutes. Reduce temperature to medium; add garlic, onion, bell peppers, cilantro, chicken bouillon cube and tomato paste. Pour coconut milk, stir several times with the Solid Spoon and add ½ cup water. Keep stirring until the mixture is well combined. Add fish fillets and pour in lime juice. Cover the paella pan with the Redy-cook valve open and cook at medium-low heat. When the valve whistles, reduce temperature to low and cook for about 20 more minutes until fish reaches desired consistency (turn filets over occasionally if needed).
This delicious Dominican dish can be served with white rice, fried unripe plantains and salad.
Special “Thanks” to Maria and Jose Lopez for their Winning Recipe Club Entry! Please note, this recipe serves 12 so you’ll have leftovers, or you should invite guests!