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Bahamian-Style Coconut Spiced Fish Stew
Recipes
Bahamian-Style Coconut Spiced Fish Stew
6 servings
55 minutes total (Active 40 minutes)

Ingredients

  • 3 limes, for juice
  • 4 cloves garlic
  • 2 medium sweet onions
  • 3 medium bell peppers (assorted colors)
  • 4 (6 oz) white fish fillets (such as tilapia, snapper, or cod; about 1 ½ lb)
  • Large zip-top bag
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup white rice
  • 3 tablespoons olive oil, divided
  • 1 (14.5 oz) can diced tomatoes with garlic
  • 1 (13.5 oz) can lite coconut milk
  • ¼ bunch fresh cilantro

Steps

    1. Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).
    2. Place in bag: lime juice, garlic, cumin, paprika, salt, and red pepper; shake gently to blend. Add fish, seal bag, and turn to coat fish evenly; let stand 20 minutes (or chill overnight) to marinate.
    3. Prepare rice following package instructions (adding 1 tablespoon oil). Preheat large stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then add onions and peppers; cook and stir 3 minutes.
    4. Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes or until fish flakes easily and is 145°F. Serve over rice.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 390, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 50mg, Sodium 440mg, Total Carb 42g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 15%, Calc 4%, Iron 15%, Potassium 15%