Submitted by Foodie Patty:
Source: Aprons from Publix
Ingredients:
- 2 limes, for juice
- 4 cloves garlic, coarsely chopped
- 2 medium sweet onions, coarsely chopped
- 3 medium bell peppers (assorted colors), coarsely chopped
- 4 fish fillets (such as tilapia, snapper, or cod); 1 1/2 lb
- Large zip-top bag
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 cup white rice
- 3 tablespoons olive oil, divided
- 1 (14.5-oz) can diced tomatoes with garlic, undrained
- 1 (14-oz) can light coconut milk
- 1/4 cup fresh cilantro, coarsely chopped
Preparation:
Squeeze limes for juice (3 tablespoons).
Chop garlic, onions (2 cups), and peppers (3 cups).
Cut fish into 2-inch chunks (wash hands).
Steps:
Place in bag: lime juice, garlic, cumin, paprika, salt, and pepper flakes; gently shake to blend. Add fish and seal bag tightly; let stand 20 minutes (or overnight) to marinate.
Prepare rice following package instructions (adding 1 tablespoon oil with rice).
Preheat large stockpot on medium-high 2–3 minutes. Place 2 tablespoons oil in pot, then stir in onions and peppers; cook and stir 3 minutes.
Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, gently stirring occasionally (to minimize fish breaking apart).
Chop cilantro and stir into stew; cook 5 more minutes or until fish is 145°F (or opaque and separates easily). Serve over rice.
Aprons Advice:
Complete your meal with plantains, fresh salad blend, and fresh fruit for dessert.
Using multi-colored peppers will enhance the appearance and flavor of the stew.
