Bahamian-Style Coconut Spiced Fish Stew

Active Time
40 minutes
Total Time
55 minutes
Serving Size
6
Ingredients
Instructions
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
- Juice limes (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 crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.
- 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 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, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.
- Note: Always check fish for bones.
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
- Juice limes (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 crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.
- 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 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, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.
- Note: Always check fish for bones.
Nutritional Information
Amount per ⅙ recipe serving: Calories 390, Total Fat 13.00g, Sat Fat 5.00g, Trans Fat 0.00g, Chol 50mg, Sodium 400mg, Total Carb 42g, Fiber 5.00g, Sugars 6g, Protein 27g, Calc 6%, Vit A 60%, Vit C 150%, Iron 15%