Brazilian Fish Stew

• Gluten free
• Paleo

• Seafood

  • 2 lbs Tilapia, fillets

• Produce

  • 3 Bell peppers, large
  • 1 handful Cilantro, fresh
  • 2 1/2 tsp Garlic
  • 1 Onion, large
  • 1 (14 ounce can Tomatoes

• Canned Goods

  • 1 (14 ounce can Coconut milk

• Condiments

  • 4 tbsp Lime juice

• Baking & Spices

  • 1 1/2 tbsp Paprika
  • 1 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tbsp Cumin, ground

Found on dizzybusyandhungry.com

Description

Ingredients

• 4 tablespoons lime juice
• 1 and ½ tablespoons ground cumin
• 1 and ½ tablespoons paprika
• 2 and ½ teaspoons minced garlic
• 1 and ½ teaspoons salt
• 1 and ½ teaspoons pepper
• 2 pounds tilapia fillets, cut into bite-sized pieces (can be frozen, just thaw slightly to cut)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large bell peppers, sliced into 2 inch strips
• 1 (14 ounce) can diced tomatoes, drained
• 1 (14 ounce) can coconut milk (I used light)
• handful fresh cilantro, chopped

Directions

• Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!)
• Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften, about 3 minutes.
• Add the pepper strips, tomatoes, and marinated tilapia.
• Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.
• In the last few minutes, stir in the cilantro.
• When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.