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
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.
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.