Description
This super easy but hearty dish is full of flavor and absolutely delicious! It’s a simplified version of a common Brazilian dish that I remember from my childhood and it’s become a favorite even among my kids and I, even though we don’t like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Ingredients
- 3 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ pounds tilapia fillets, cut into chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 large bell peppers, sliced
- 1 (16 ounce) can diced tomatoes, drained
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped (Optional)
Instructions
- Stir together the lime juice
- cumin
- paprika
- garlic
- salt
- and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes
- up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers
- tilapia
- and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes
- stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through
- another 5 to 10 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 6