Step 1

In a large plate, season the fish with lime juice, ½ teaspoon oregano, salt and pepper. Set aside.

Step 2

In a 12-inch skillet over medium high-heat, add the coconut milk, onion, peppers, garlic and tomato sauce. Stir in 1 teaspoon of oregano, annatto, salt and pepper. Bring to a boil. Reduce heat to simmer and cook until coconut milk thickens (about 10 minutes), stirring occasionally.

Step 3

Add the fish to the skillet in a single layer. Continue to simmer until fish is cooked through (about 10 minutes), spooning liquid over fish occasionally. Be careful not to stir or move the fish around to keep it from breaking down.

Step 4

Sprinkle with cilantro before serving. Add more salt and pepper if needed.

Step 5

Serve warm with a side of tostones or white rice.