2 lb (1 kg) cod fish fillets, cut into 2-in (5 cm) pieces
Juice of 1 lime
2 garlic cloves, minced
1 large onion, chopped
1-2 slices Scotch Bonnet pepper
1 can (400 mL) Thai Kitchen Premium Coconut Milk
1 can (796 mL) diced tomatoes
1 tsp (5 mL) McCormick Gourmet Thyme Leaves
In a baking dish lay the fish down in a single layer and pour the lime juice over them, making sure they are covered in lime juice, and set aside.
In a large saucepan sauté the garlic, onion and scotch bonnet pepper over medium heat.
Pour in the coconut milk and let it to come to a simmer for 2-3 minutes before stirring in the diced tomato with its juice, and the thyme leaves.
Cook, stirring occasionally, for 5 minutes, allowing the liquid to reach a low boil.
Add the fish along with the lime juice to the saucepan.
Cook, uncovered, for 10 minutes. The cod should flake easily.
Serve hot over rice.