Ingredients
Scale
For the fish marinade:
- Juice of 1 lime (about 3 – 4 Tablespoons)
- 2 cloves garlic, peeled and chopped fine
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 Tablespoons fish sauce
- About 1 – 1.25 lb. whitefish fillets, cut into small chunks (tilapia, sea bass, walleye, silver bass, northern pike, perch and/or sunfish or other white fish)
For the stew:
- 1 Tablespoon olive or coconut oil
- 1 medium sweet onion, peeled and chopped (about 1 cup)
- 1 clove garlic, peeled and chopped
- 1/2 of a large bell pepper, chopped (about 1/2 cup)
- 1 small zucchini, chopped (about 1 1/2 cup)
- 1 – 2 cups of canned tomatoes (store-bought canned or home-canned tomatoes)
- 1 cup (about 8 oz.) Cilantro Coconut Curry Sauce (recipe here)
- 1/4 cup white wine (I used Pinot Grigio)
- 1/4 cup coconut milk or half & half (fat free or regular)
Instructions
- Mix together the fish marinade ingredients. Toss the fish with the marinade, then let the fish sit in the marinade for at least 30 minutes. Prep the rest of the ingredients while you are waiting on the fish.
- In a medium saucepan, heat the oil over medium heat until hot, then add the onion, garlic, bell pepper and zucchini. Saute until the onion is beginning to soften. Add the fish (with marinade) along with the coconut curry sauce and tomatoes. Cook over medium heat, covered, for about 5 – 10 minutes or until the fish is cooked through.
- Stir in the wine and coconut milk (or half & half) and cook just until hot.
- Serve hot with fresh cilantro for garnish.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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