4 fish steaks or cod
2 cloves garlic
Juice of 2 lemons
1/2 tsp. salt
Freshly ground black pepper
1/3 c. olive oil
2 med. sized onions, sliced
1 med. size bell pepper, sliced into rings (seeds removed)
2 med. sized tomatoes, chopped
1 tsp. minced coriander
1 tbsp. tomato paste
1 med. sized yam, peeled and cut into thick slices
1/2 c. fresh or canned coconut milk
1/4 tsp. paprika
2 c. cooked rice

Rinse fish with cold running water. Cut into halves. In medium sized bowl, mix garlic, lemon juice, salt and black pepper. Add fish to marinade. Set aside. Then in a heavy pot or skillet over medium heat, heat oil, add onions, bell pepper, tomatoes, coriander leaves, tomato paste and yams. Saute, stirring occasionally until onions are well cooked (translucent) and other ingredients well mixed. About 8 minutes.

Increase heat to medium high, bring sauce to boil, add fish steaks and marinade. Lower heat to medium-low, simmer until fish is almost done, about 5 minutes. Stir in coconut milk and sprinkle paprika. When liquid returns to simmer, cook 1 or 2 additional minutes. Serve over rice. Makes 4 servings.