Caribbean Seafood Stew

Ingredient Checklist

2 tablespoons olive oil

1 tablespoon lime juice

¼ teaspoon salt

⅛ 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 14.5 ounce can diced tomatoes

½ cup unsweetened coconut milk

8 ounces peeled and deveined uncooked medium shrimp

½ cup snipped cilantro

2 cups hot cooked rice

2 tablespoons snipped fresh cilantro

Bottled hot pepper sauce (optional)

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.
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. Makes 4 to 6 servings.

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