
Ingredients
- 8 oz halibut cheeks (or halibut fillets)
- 8 oz medium shrimp, peeled and deveined
- Juice from two limes
- ½ tbsp + 1 tsp olive oil (divided)
- 2 tsp dried cilantro
- 1 tbsp jalapeño pepper, finely diced (divided)
- 2 garlic cloves, minced (divided)
- 1 cup red onion, finely diced
- ⅔ cup red pepper, finely diced
- ⅔ cup plum tomato, peeled, seeded and diced
- ⅔ cup light coconut milk
- ⅔ cup vegetable broth
- salt and pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Rinse halibut cheeks well, then cut into 1-inch cubes. Place in a glass bowl and add the shrimp. Drizzle with lime juice and ½ tbsp olive oil. Add cilantro, half the jalapeño and half the garlic. Toss to coat the seafood evenly. Cover and let marinate for 30 minutes.
- In a sauté pan, heat 1 tsp olive oil over medium heat. Add the onion and red pepper and sauté until soft, stirring frequently, about 4 minutes. Add the remaining jalapeño, garlic and the tomato. Cook just until the garlic is fragrant, about 1 minute.
- Add the coconut milk, vegetable broth, salt and pepper, stirring well to combine. Simmer about 10 minutes, until very flavourful.
- Add the halibut, shrimp and the marinade to the sauté pan and simmer just until the seafood is cooked through, about 3 minutes. Be careful not to over-cook the fish. Taste and adjust the seasoning as required. Garnish with chopped, fresh cilantro.
http://anuneducatedpalate.com/2012/07/06/brazilian-fish-stew/
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