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Caribbean Fish Stew

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 20 mins
Total time 30 mins
Yield

Makes 4 servings

Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, divided
  • 3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
  • 3/4 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
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Garnish: fresh cilantro

How to Make It

  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.