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Caribbean Fish Stew

A hearty stew without the beef!


½ teaspoon freshly ground black pepper

¼ teaspoon ground red pepper

½ teaspoon ground cumin

1 ½ teaspoons salt, divided

¾ pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces

¾ pound red snapper fillet, skin removed and cut into 2-inch pieces

3 tablespoons olive oil, divided

1 medium onion, thinly sliced (about 1 1/2 cups)

1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)

2 teaspoons fresh thyme leaves

2 garlic cloves, minced

1 jalapeño pepper, minced

1 (13.5-ounce) can coconut milk

1 (14.5-ounce) can petite diced tomatoes, undrained

¼ cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh lime juice

Garnish: fresh cilantro


Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl.

Sprinkle salmon and snapper on both sides with spice mixture.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.

Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat.

Add onion and next 4 ingredients; sauté 6 minutes or until vegetables soften.

Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer.

Add fish; cover and simmer 3 minutes or until fish is cooked.

Gently stir in cilantro leaves and lime juice. Garnish, if desired.

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