SERVINGS: 4 to 6
Ingredients
| 2 tbsp olive oil 1 tbsp lime juice ¼ tsp salt ⅛ tsp pepper 1 lb skinless orange roughy or red snapper fillets, cut into 1-inch cubes 1 cup chopped onion 1 cup chopped green sweet pepper 6 cloves garlic, minced (1 tablespoon) | 1 jalapeno pepper, seeded and finely chopped 1 14 ounce can diced tomatoes ½ cup unsweetened coconut milk 8 ozs peeled and deveined uncooked medium shrimp ½ cup snipped cilantro 2 cups hot cooked rice 2 tbsps snipped fresh cilantro Splash hot pepper sauce (optional) |
Directions
1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and ½ cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.
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