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1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. In a medium bowl stir together 1 tablespoon of the oil, the lime juice, salt, and black pepper. Add fish and toss gently to coat; set aside.
2. In a large saucepan heat the remaining 1 tablespoon oil over medium-high heat. Add onion, sweet pepper, garlic, and jalapeno pepper. Cook and stir about 4 minutes or until onion is tender. Stir in tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in fish mixture, shrimp, and the 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until fish flakes easily when tested with a fork and shrimp are opaque, stirring occasionally.
3. Ladle soup into bowls over hot cooked rice. Sprinkle with the 2 tablespoons cilantro. If desired, serve with hot pepper sauce.