(5 votes, average: 4.40 out of 5)INGREDIENTS:
- 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
- BROTH
- 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)
- FINISHES
- 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.
