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Bahamian-Style Coconut Spiced Fish Stew
Recipes
Bahamian-Style Coconut Spiced Fish Stew
6 servings
55 minutes total (Active 40 minutes)

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

    1. Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).
    2. Place in bag: lime juice, garlic, cumin, paprika, salt, and red pepper; shake gently to blend. Add fish, seal bag, and turn to coat fish evenly; let stand 20 minutes (or chill overnight) to marinate.
    3. 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 add onions and peppers; cook and stir 3 minutes.
    4. 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 or until fish flakes easily and is 145°F. Serve over rice.
    Note: Always check fish for bones.

Amount per ⅙ recipe serving: Calories 390, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 50mg, Sodium 440mg, Total Carb 42g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 15%, Calc 4%, Iron 15%, Potassium 15%