Fish in Coconut Milk

Crush 1 clove garlic and mix with the salt, 2 tablespoons of the lime juice, 1/2 teaspoon of the oregano, and the freshly ground pepper. Strain and pour over the fish fillets. Allow to stand for 1 hour. Dry the fish and dust with flour. Heat the oil in a skillet and fry the fish until tender and golden brown. Keep warm. Chop the remaining 2 cloves garlic and saute with the onion and hot pepper in the oil remaining in the skillet until the onion is tender. Add the bay leaf, remaining 1/2 teaspoon oregano, coconut milk, and tomato paste. Cook, stirring, for 5 minutes. Add the remaining 1 tablespoon lime juice and cook for 2 minutes longer. Pour over fish. Serves 6. Variation: There is a Trinidad version of this dish which is simpler but also very good. Saute 2 1/2 pounds of fish fillets in 3 ounces butter. Pour 2 cups coconut cream over the fish, season to taste with salt and pepper, and cook for 2 or 3 minutes to heat the coconut cream. Serves 6.