Description
A vibrant and flavorful Brazilian fish stew featuring tilapia, coconut milk, and fresh vegetables, perfect for gatherings.
Ingredients
- 1/4 cup lime juice
- 1.5 tablespoons cumin
- 1.5 tablespoons paprika
- 1 tablespoon minced garlic
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 2 pounds tilapia fillets, cut in half
- 1 tablespoon olive oil
- 12 ounces frozen pepper and onion strips
- 14 ounces diced tomatoes, drained
- 14 ounces light unsweetened coconut milk
- 1 handful fresh cilantro, chopped (optional)
Instructions
- Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
- Add the tilapia and mix until coated. Cover and place in the refrigerator to marinate for about 20 minutes.
- Heat the olive oil in a large skillet or casserole over medium-high heat.
- Add the pepper and onion strips, cooking until they begin to thaw, approximately three minutes.
- Stir in the tomatoes and marinated tilapia, mixing thoroughly.
- Pour the coconut milk over everything, mix, cover, and let it simmer for about 20 minutes, stirring occasionally.
- In the last few minutes, stir in the chopped cilantro if desired.
- Once the tilapia is cooked through, garnish with additional cilantro if desired and serve.
Notes
Fresh lime juice is preferable over bottled for brighter flavor. Adjust spices to personal taste, including red pepper flakes for extra heat.
