Thursday, January 31, 2013

Brazilian Seafood Stew

(loosely based on a recipe from

1 lb Swai nuggets, cut into bite-size pieces if necessary
2 T lime juice (fresh is best, but bottled will do), divided
1/4 t Tabasco sauce, divided
1/2 t salt, divided
1 T olive oil
1/2 c chopped onion
1/2 c chopped green bell pepper
1 large clove garlic, minced
1 can (14 oz) canned tomatoes, undrained
1/3 c coconut milk (preferably not light)
1/2 c chopped green onion
1/2 c chopped fresh cilantro

In a shallow, non-aluminum bowl, combine fish, 1 tablespoon lime juice, 1/8 teaspoon Tabasco sauce, and 1/4 teaspoon salt. Toss to mix. Cover and marinate in fridge for 30 minutes. Heat oil in a large skillet over medium-high heat. Add onion, green pepper and garlic and sauté until tender. Add tomatoes, coconut milk, and remaining tablespoon of lime juice, 1/8 teaspoon of Tabasco sauce, and ¼ teaspoon of salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer 15 minutes, or until fish is cooked through. Just before serving, stir in green onion and cilantro.

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