Tilapia Fillets in Coconut Milk Sauce

Cut the tilapia fillets into medium-sized cubes.

Season the tilapia pieces with a little salt, reserved minced garlic, and black pepper, mixing well.

Finely mince the garlic, the medium onion, and the three medium tomatoes.

Finely chop parsley and chives (fresh herbs) to use later.

In a heated skillet, add a little oil or olive oil and sauté the garlic until it just begins to soften.

Add the chopped onion and sauté until it softens completely.

Add the chopped tomatoes and season with annatto powder (or tomato paste), salt, and some of the chopped fresh herbs.

Pour 1.5 cups of room temperature water into the sauce and let it simmer for a bit.

Add the seasoned tilapia cubes to the skillet, cover, and let them cook for about 10 minutes after it starts boiling.

Stir the small can/carton of coconut milk into the sauce and let it simmer for another half minute.

Optionally, add cherry tomatoes cut into quarters and biquinho peppers for garnish and extra flavor.

Turn off the heat after about a minute of boiling with the coconut milk and finish by garnishing with the remaining chopped fresh herbs.