Pescado con Coco

Score the fish in a diagonal cross-hatch pattern about 1 1/2" wide.

Mix together the garlic, annato and salt. Use mixture to rub fish, making sure it penetrates the scores.

Heat oil in a large, heavy skillet over medium heat. Cook fish lightly on one side, then rotate and cook equally on the other side.

Reduce heat and add pepper and onion. Continue cooking until onions become translucent.

Add the coconut milk and simmer over medium heat until liquid is reduced by half. While simmering, rotate the fish occasionally, taking care not to break them.

Adjust salt, sprinkle with cilantro, remove from heat, and serve.