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
- Squeeze limes for juice (3 tablespoons).
- Chop garlic, onions (2 cups), and peppers (3 cups).
- Cut fish into 2-inch chunks (wash hands).
- 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 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 and until fish is 145°F (or opaque and separates easily). Serve over rice.