1 lb firm white fish

2 tbsp fresh lime juice

2 tbsp olive oil

1 cup diced carrots

1 red pepper

4 cloves garlic

½ jalapeno - finely diced

½ chopped onion

1 tbsp tomato paste

2 tsp paprika

1 tsp cumin

1 cup chicken (or fish) stock

½ cups diced tomatoes (fresh is best)

14 ounce can coconut milk

Cilantro, lime wedge



Cut fish into 2” pieces and toss with lime juice. Add olive oil to a large pan and place over high heat. Add garlic, onion and salt. Stir and cook for 3 min. Turn heat to medium add carrot, pepper, jalapeño and cook 5 min. Add tomato paste, spices, stock, tomatoes and coconut milk. Stir well and place fish in stew and cover. Cook for about 5 min. Serve over rice (optional) and top with cilantro and lime wedge

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