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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less.The coconut milk can be found in the Asian foods section of most supermarkets. Ingredients:
4 tablespoons olive oil |
2 tablespoons fresh lime juice |
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces |
1 1/2 cups chopped onion |
1 1/2 cups chopped green bell peppers |
2 garlic cloves, chopped |
3/4 teaspoon dried crushed red pepper |
2 cups chopped tomatoes |
3/4 cup canned unsweetened coconut milk |
1/2 cup chopped fresh cilantro |
1/2 cup chopped green onions |
1 1/4 pounds uncooked medium shrimp, peeled, deveined |
Directions:
1. Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
2. Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.
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