Caribbean Seafood Stew

Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.



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Ingredients
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    2   tablespoons 
    olive oil
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    1   tablespoon 
    lime juice
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    pepper
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    1   pound 
    skinless orange roughy or red snapper fillets, cut into 1-inch cubes
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    1   cup 
    chopped onion
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    1   cup 
    chopped green sweet pepper
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    6   
    cloves garlic, minced (1 tablespoon)
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    1   
    jalapeno pepper, seeded and finely chopped
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    1  14 1/2 ounce can 
    diced tomatoes
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    1/2  cup 
    unsweetened coconut milk
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    8   ounces 
    peeled and deveined uncooked medium shrimp
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    1/2  cup 
    snipped cilantro
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    2   cups 
    hot cooked rice
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    2   tablespoons 
    snipped fresh cilantro
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    Bottled 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 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.
Nutrition information
Per Serving: cal. (kcal) 414, Fat, total (g) 15, chol. (mg) 147, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 35, vit. A (IU) 632, vit. C (mg) 44, sodium (mg) 576, calcium (mg) 71, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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