Recipe Yield: 4-6 servings
Ingredients:
- 4 (6oz) skinless cod, halibut, or black seabass fillets, cut into large chunks
- 1 Tbsp grated lime zest
- 2 Tbsp lime juice
- 2 Tbsp coconut oil or grapeseed oil
- 1 medium yellow onion, thinly sliced
- 1 medium bell pepper (red, yellow or orange), thinly sliced (seeds and stem removed)
- 3 medium garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground coriander
- 1 (15oz) can diced tomatoes, drained (or 4 medium tomatoes, chopped)
- 1 cup fennel, thinly sliced
- 1 (15oz) can coconut milk (lite preferable)
- Salt and pepper to taste
Directions:
- In a bowl, combine fish and lime zest and juice. Set aside for 5-10 minutes (no more than 20).
- In a large wok or dutch oven, heat the coconut oil.
- Add the onion, bell pepper, and stir until vegetables soften, about 7 minutes.
- Add half of the garlic, paprika, coriander, tomatoes and salt.
- Cook, stirring occasionally, about 5 minutes.
- Add the coconut milk and bring to a simmer.
- Add the fennel and fish and simmer for about 5-8 minutes, moving the fish around to ensure it is opaque throughout and flakes easily with a fork.
- Remove from heat and serve with additional lime juice.
