Photo: Jennifer Davick; Styling: Linda Hirst
Makes 4 servings
1. 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.
2. 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.