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Caribbean Fish Colombo brings the tropical flavors of coconut milk and exotic spices together in perfect harmony. This modern take on a classic Antillean dish features delicate white fish bathed in an aromatic sauce that balances creamy sweetness with gentle spices. The result is a comforting dish that transports you straight to the Caribbean islands.
This dish has become a winter dinner party favorite. The warming aroma of spices fills the kitchen with an inviting atmosphere, while guests consistently praise the perfect balance between the delicate fish and spiced coconut sauce.
Essential Ingredients and Tips
- White Fish (300g): Choose cod, haddock or hake. Look for firm, glossy flesh with no odor. Fresh fish should have clear eyes and bright red gills
- Colombo Spice (2 tbsp): This Caribbean spice blend should be fresh to release maximum flavor. Store in an airtight container away from light
- Coconut Milk (30cl): Select premium brands with minimum 60% coconut content. Shake well before opening
- Peeled Tomatoes: San Marzano tomatoes work best for their meaty texture and balanced acidity
- Lime: Organic preferred, as the juice adds essential brightness to the dish
- Fresh Garlic and Onion: Must be firm and sprout-free for the aromatic base
Step-by-Step Instructions
- 1. Prepare Aromatics (10 minutes)
- * Dice onion into even small pieces for uniform cooking
* Crush garlic with knife blade then finely mince
* Roll lime on counter to release juices
* Cut peeled tomatoes into medium chunks, reserving juice - 2. Create Aromatic Base (5 minutes)
- * Heat olive oil in heavy-bottomed pot over medium heat
* Sweat onions until translucent without browning
* Add minced garlic, cook one minute until fragrant
* Maintain gentle heat to prevent burning - 3. Build the Sauce (20 minutes)
- * Add colombo and curry powder, stirring to toast lightly
* Incorporate tomatoes with their juice, simmer 3 minutes
* Pour in lime juice for brightness
* Stir in coconut milk gently
* Simmer 15 minutes to meld flavors - 4. Cook Fish (10 minutes)
- * While sauce reduces, cut fish into 4-5cm cubes
* Check sauce consistency, thin with water if needed
* Gently place fish pieces into sauce
* Cook 7 minutes on low heat, turning once carefully
This recipe was shared by a local family during a trip to Martinique. Their key insight: taking time to properly toast the spices develops deeper, richer flavors.
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Timing is Everything
Success depends on precise timing: spices should be toasted but not burned, fish cooked through but not overdone. Experience shows that just one extra minute can turn tender fish tough and rubbery.
Perfect Pairings
Serve with fragrant basmati or traditional Creole rice. For an authentic Caribbean touch, include fried plantains on the side.
This recipe transforms simple ingredients into an exotic culinary journey that warms both body and soul. The gentle coconut milk perfectly balances the spices, creating harmony that appeals to all palates.
Recipe Variations
The recipe adapts well to different seafood options. Try combining white fish with shrimp for interesting texture and flavor contrasts.
Storage Tips
Leftovers keep in the refrigerator for up to 24 hours. Reheat gently over low heat to prevent overcooking. The sauce often develops even richer flavors the next day.
Frequently Asked Questions
- → What fish works best for colombo?
- Go for firm white fish like cod, pollock, or hake. Avoid delicate fish that might fall apart while cooking.
- → Where can I find colombo spice mix?
- Check your local international or spice stores, or grab it online in the spices section.
- → Can I prep this dish ahead of time?
- Feel free to make the sauce in advance, but add the fish just before serving for the best taste and texture.
- → What can you serve with this colombo?
- It’s traditionally served with plain rice, but steamed veggies or sweet potatoes pair beautifully too.
- → How spicy is this dish?
- It’s flavorful but not necessarily hot. Amp up or tone down the heat by adjusting the amount of curry powder you use.