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2 votes | 1711 views

By Chef D
This is a very delicate dish so please do not over cook the seafood!

ENJOY

Prep time:
Cook time:
Servings: 2-4 Bowls
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Ingredients

Cost per serving $10.13 view details
  • 3/4 pound white fish fillets (cod, striped bass,snapper) cut into chunks
  • 1 pound medium shrimp, shelled and deveined
  • 1/4 cup lime juice, divided
  • 1/2 teaspoon hot pepper sauce or red pepper flakes (season to taste)
  • 1 teaspoon salt, divided (season to taste)
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 4 cups canned roasted tomatoes, in juice
  • 3/4 cup coconut milk*
  • 1 cup chopped green onion
  • 1 cup chopped fresh cilantro
  • Hot cooked jasmine rice

Directions

  1. In a shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, 1/4 teaspoon hot pepper sauce or flakes and 1/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes.
  2. In a large skillet, over medium-high heat, heat oil; saute onion, green and red pepper and garlic until tender. Add tomatoes to skillet. Add coconut milk, remaining 2 tablespoons lime juice, 1 teaspoon hot pepper sauce or flakes and 1/2 teaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer 10 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over Jasmine rice.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 1201g
Recipe makes 2 servings
Calories 911  
Calories from Fat 404 44%
Total Fat 46.48g 58%
Saturated Fat 20.37g 81%
Trans Fat 0.0g  
Cholesterol 447mg 149%
Sodium 2300mg 96%
Potassium 2497mg 71%
Total Carbs 41.29g 11%
Dietary Fiber 8.8g 29%
Sugars 18.25g 12%
Protein 86.76g 139%

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Reviews

  • Foodessa
    May 5, 2010
    Never made or ate anything Brazilian.
    I was pleased to see that both my pantry and fridge can accommodate your recipe.
    I'm however not a great fan of hot pepper sauces nor cilantro...hence I'll probably use a pinchette of cayenne pepper and some Italian parsley.
    Hope you don't mind ;0)
    Thank you for your inspiration and for sharing your recipe.
    Claudia
    This is a variation

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