This Tropical Fish Stew combines tender salmon and red snapper with a rich coconut milk sauce and flavorful spices, making it the perfect dish to excite your taste buds and transport you to a sun-soaked island.
In a small bowl, combine ground black pepper, ground red pepper, ground cumin, and salt.
2
Sprinkle both sides of salmon and red snapper with the spice mixture.
3
Heat 1 1/2 tablespoons of olive oil in a large nonstick skillet over high heat. Add fish and cook for 2 minutes, or until browned. Set aside.
4
In a large pot or Dutch oven, heat remaining oil over medium-high heat. Add onion, red bell pepper, thyme, garlic, and jalapeño. Sauté for 6 minutes or until vegetables soften.
5
Add coconut milk, diced tomatoes, and the cooked fish to the pot. Bring to a simmer, cover, and simmer for 5 minutes, or until fish is cooked.
6
Gently stir in the cilantro leaves and lime juice. Garnish with fresh cilantro leaves before serving.