Description
A vibrant and flavorful Brazilian fish stew (moqueca) made with tilapia, coconut milk, and aromatic spices for a comforting, easy weeknight meal.
Ingredients
- 1/4 cup lime juice
- 1.5 tablespoons cumin
- 1.5 tablespoons paprika
- 1 tablespoon minced garlic
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 2 pounds tilapia fillets, cut in half
- 1 tablespoon olive oil
- 12 ounces frozen pepper and onion strips
- 14 ounces diced tomatoes, drained
- 14 ounces light unsweetened coconut milk
- 1 handful fresh cilantro, chopped (optional)
Instructions
- Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
- Add the tilapia and mix until every piece is coated.
- Cover and refrigerate to marinate for about 20 minutes.
- Heat the olive oil in a large skillet or casserole over medium-high heat.
- Add the pepper and onion strips, cooking until they begin to thaw, approximately three minutes.
- Stir in the tomatoes and marinated tilapia, mixing thoroughly.
- Pour the coconut milk over everything, mix, cover, and let it simmer for about 20 minutes, stirring occasionally.
- Stir in the chopped cilantro if desired during the last few minutes.
- Once the tilapia is cooked through, garnish with additional cilantro if desired and serve.
Notes
Serve with fluffy rice or crusty bread to soak up the delicious sauce. This dish can be stored in the refrigerator for 2-3 days or frozen for up to three months.