B got licensed in Chicago (yes, in the middle of North America away from all ocean) a few years ago and had always wanted me to learn so we could dive together.
Initially I had wanted to do just one day of diving during the vacation, but learned a single day of diving was an option but couldn’t toward classes/certification in the future. Also, when B got licensed, he had to drive back and forth over two weekends, and both his open water dive were an hour’s drive away). In the Dominican Republic, the beach was right there and all the transport was arranged. And once I got the full certification, I could dive anywhere in the world.
So, naturally, I took the full course – I’ve always been a go-big-or-go-home kind of person anyway.
My thought was that I was going to lounge and sleep in on this vacation, but I quickly found out diving is no joke.
I had to wake up super early everyday for “theory” classes (so much physics and science of diving – pressure, volume, nitrogen calculations) then do a lot of diving exercises, initially in the pool (closed water), then four open water dives (ocean) and lots of quizzes and a final exam.
Fish with Coconut Sauce (Pescado Encocado)
1 lb white fish (I used cod)
2 limes, juiced
1/2 cup orange juice
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons olive oil
1/2 onion, diced
1/2 bell peppers, diced
1/2 cup tomatoes (I used grape tomatoes)
1/2 (14 oz) can of full fat coconut milk
tapioca starch or cornstarch, to thicken (optional)
3 tbs cilantro, finely chopped
Pepper and salt to taste
Mix the lime juice, orange juice, garlic, cumin, paprika, and salt and pepper in a small bowl. Marinate the fish for at least an hour if possible.
Heat the oil in a pan. Prepare a base for the sauce cooking the onions, bell peppers, and tomatoes for about 5 minutes on medium heat. Add the coconut milk, mix it in well and cook for about 10 minutes. If you prefer, you can thicken the sauce by adding 1/2 tsp of tapioca starch or cornstarch.
Add the fish fillets, with the marinade, to the pan. Cover partially and let simmer for about 20-25 minutes. Top with cilantro and serve with rice and fried ripe plantains. Enjoy!