Corvina en Salsa

Step by stepInstructions

1. Season the fillets with salt, pepper, half the garlic and the lime juice; let them rest 10 minutes.
2. Heat the oil with the achiote in a large skillet; cook the onion, bell pepper and remaining garlic until soft, about 5 minutes.
3. Add the tomatoes and stock, bring to a simmer and cook 5 minutes to make a light sauce.
4. Lay the fillets in the sauce, cover and simmer gently until the fish is opaque and flakes easily, about 8 minutes, spooning sauce over the fish as it cooks.
5. Scatter the culantro over the top, simmer 1 minute more and serve with white rice.