4 (1 inch) thick steaks from any white fish
2 cloves garlic, minced
Juice from 2 lemons
1/2 tsp. salt
Freshly ground pepper
1/3 c. olive oil
2 med. onions, sliced
1 med. green bell pepper, sliced into rings
2 med. tomatoes, sliced or chopped
1 tsp. minced coriander leaves (cilantro)
1 tbsp. tomato paste
1 med. yam, cut into 1/2 inch slices
3/4 c. coconut milk
1/4 tsp. paprika
2 c. cooked rice

Rinse fish with cold water. In medium bowl, mix garlic, lemon juice, salt, and pepper. Add fish to marinade; set aside. In heavy pot or skillet over medium heat, heat oil. Add onions, bell pepper, tomatoes, coriander leaves, tomato paste, and yam. Saute, stirring occasionally, until onions are 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 paprika. When liquid returns to simmer, cook 1 to 2 additional minutes. Serve over rice.