Country: Trinidad and Tobago Servings: Serves 4

Ingredients

• White fish fillets – 1 lb / 450 g
• Sweet potatoes – 2 large / 500 g
• Coconut milk – 1 can / 400 ml
• Vegetable broth – 2 cups / 480 ml
• Onion – 1 large, chopped
• Garlic cloves – 3, minced
• Thyme – 1 tsp / 1 g, dried
• Scotch bonnet pepper – 1, deseeded and chopped
• Lime juice – 2 tbsp / 30 ml
• Cilantro – 1/4 cup / 15 g, chopped
• Olive oil – 2 tbsp / 30 ml
• Salt and pepper – to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the minced garlic, thyme, and Scotch bonnet pepper, cooking for another minute until fragrant.
3. Add the sweet potatoes and toss with the spices. Pour in the vegetable broth and simmer for about 15 minutes or until the sweet potatoes are tender.
4. Add the coconut milk and gently place the fish fillets into the pot. Cover and simmer for an additional 10 minutes until the fish is cooked through.
5. Stir in the lime juice and chopped cilantro, adjust seasoning with salt and pepper, and serve hot.

Substitutions

• White fish fillets -> Salmon or cod fillets
• Coconut milk -> Heavy cream
• Scotch bonnet pepper -> Jalapeño or habanero pepper
• Cilantro -> Parsley

Enhancements in the Next Evolution

• Add a marinating step for the fish using lime juice and herbs.
• Introduce roasted sweet potatoes for added depth of flavor.
• Incorporate a splash of rum for a unique Caribbean twist.