Ingredients
| 2 tablespoons olive oil |
| 1 tablespoon lime juice |
| 1/4 teaspoon salt |
| 1/8 teaspoon pepper |
| 1 pound 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 14-1/2-ounce can diced tomatoes |
| 1/2 cup unsweetened coconut milk |
| 8 ounces peeled and deveined uncooked medium shrimp |
| 1/2 cup snipped cilantro |
| 2 cups hot cooked rice |
| 2 tablespoons snipped fresh cilantro |
| Bottled hot pepper sauce (optional) |
Preparation
| 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 1/2 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. |
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