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Caribbean Seafood Stew

Makes: 4 to 6 servings
Cook 19 mins
Caribbean Seafood Stew
Ingredients
  • 2  tablespoons  olive oil
  • 1  tablespoon  lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 1  pound  skinless orange roughy or red snapper fillets, cut into 1-inch cubes
  • 1  cup  chopped onion
  • 1  cup  chopped green sweet pepper
  • 6  cloves garlic, minced (1 tablespoon)
  • 1  jalapeno pepper, seeded and finely chopped
  • 1 14 1/2 ounce can  diced tomatoes
  • 1/2  cup  unsweetened coconut milk
  • 8  ounces  peeled and deveined uncooked medium shrimp
  • 1/2  cup  snipped cilantro
  • 2  cups  hot cooked rice
  • 2  tablespoons  snipped fresh cilantro
  •  Bottled hot pepper sauce (optional)
Directions

1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.

2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Nutrition Facts (Caribbean Seafood Stew)
  • Servings Per Recipe 4,
  • cal. (kcal) 414,
  • Fat, total (g) 15,
  • chol. (mg) 147,
  • sat. fat (g) 6,
  • carb. (g) 35,
  • fiber (g) 2,
  • pro. (g) 35,
  • vit. A (IU) 632,
  • vit. C (mg) 44,
  • sodium (mg) 576,
  • calcium (mg) 71,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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