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Export 16 ingredients for grocery delivery
Step 1
Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
Step 2
In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
Step 3
Add the coconut milk and taste and add more salt if necessary.
Step 4
Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
Step 5
Taste and adjust salt and squeeze with lime.
Step 6
To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
Step 7
Drizzle with a little olive oil if you like.
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