Ingredients:

  • 1.5 lbs firm white fish (Cod, Halibut, or Snapper), cut into 2-inch chunks
  • 2 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dendê oil (Brazilian red palm oil)
  • 1 large yellow onion, sliced into 1/4-inch rings
  • 1 red bell pepper, seeded and sliced into rings
  • 1 green bell pepper, seeded and sliced into rings
  • 2 large tomatoes, sliced into rounds
  • 0.5 bunch fresh cilantro, roughly chopped
  • 0.5 bunch fresh green onions, sliced
  • 13.5 oz full-fat coconut milk
  • 1 tbsp tomato paste
  • 0.5 tsp red pepper flakes

Instructions:

  1. Place the fish chunks in a non-reactive bowl and toss with lime juice, minced garlic, salt, and pepper. Cover and refrigerate for 20 minutes to firm up the protein.
  2. In a Dutch oven or traditional clay pot (off the heat), drizzle the olive oil and dendê oil over the bottom. Create a base layer using half of the onion rings, half of the bell peppers, and half of the tomatoes.
  3. Arrange the marinated fish pieces in a single layer over the vegetables. Pour any remaining marinade liquid over the fish.
  4. Cover the fish with the remaining onions, peppers, and tomatoes. Sprinkle with half of the cilantro and green onions.
  5. Whisk the tomato paste and red pepper flakes into the coconut milk, then pour the mixture over the layers. Do not stir.
  6. Place the pot over medium heat and bring to a simmer. Cover and cook for 15-20 minutes until the fish is opaque and the vegetables are tender. Garnish with the remaining cilantro and green onions before serving.