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This might be the first Brazilian dish you ever make. What a way to debut. This one bursts with flavor.
  • FISH
  • 1 lb. firm white fish fillet, no skin, cut into 1-inch cubes
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • Black pepper
  • 1 tablespoon olive oil
  • 1 1/2 tablespoon olive oil or coconut oil
  • 2 garlic cloves, minced
  • 1 small onion, finely diced (brown, yellow, or white)
  • 1 red bell pepper (large), halved and sliced
  • 1 1/2 teaspoon sugar
  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper, optional
  • 1/2 teaspoon salt
  • 14 ounces coconut milk (full fat)
  • 14 ounces canned crushed tomatoes
  • 1 cup fish broth or stock (or chicken or vegetable)
  • 1-2 tablespoons lime juice, plus more for serving
  • 3 tablespoons roughly chopped fresh cilantro or coriander, plus more for serving
  • Combine fish, lime juice, oil, salt, and pepper in a bowl. Cover with cling wrap. Refrigerate for 20 minutes.
  • Heat tablespoon olive oil in FIREDISC® over medium heat. Add fish. Cook until cooked through and light golden brown. Remove from ‘disc. Set aside.
  • Heat 1 1/2 tablespoons olive oil in the FIREDISC®. Add garlic and onion. Cook for 1 1/2 minutes or until the onion becomes translucent. Add bell peppers.
  • Cook for 2 minutes. Add remaining broth ingredients. Bring to simmer. Turn down to medium-low.
  • Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste. Return fish to the broth to reheat, about 2 minutes.
  • Stir through lime juice. Garnish with cilantro or coriander. Serve with rice or lime rice.
  • For a low-carb option, try cauliflower rice.