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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  • 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)
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.

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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