Ingredients

• ●1.5 lbs White fish fillets (Cod, Halibut, or Tilapia), cut into 2-inch chunks
• ●2 Limes, juiced
• ●3 Garlic cloves, minced
• ●2 tbsp Olive oil or Red Palm Oil (Dendê)
• ●1 medium Onion, chopped
• ●2 Bell peppers (red and yellow), sliced into rings or strips
• ●2 large Tomatoes, chopped
• ●1 can (13.5 oz) Coconut milk (full fat)
• ●1/2 cup Fresh cilantro, chopped
• ●1 tsp Salt
• ●1/2 tsp Black pepper

Instructions

1. 1Place the fish chunks in a bowl and season with half of the lime juice, half of the minced garlic, salt, and pepper. Let it sit while you chop the vegetables.
2. 2In a large skillet or Dutch oven, heat the oil over medium heat. Add the onions and cook until softened, about 3-4 minutes.
3. 3Add the remaining garlic, bell peppers, and tomatoes to the pan. Sauté for another 3 minutes until the vegetables begin to soften.
4. 4Nestle the seasoned fish pieces into the vegetable mixture. Pour the coconut milk over everything.
5. 5Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 10-15 minutes, or until the fish is opaque and flakes easily with a fork.
6. 6Stir in the remaining lime juice and fresh cilantro just before serving. Taste and adjust salt if needed.
7. 7Serve hot over steamed white rice.