Brazilian Halibut with Coconut-Lime Sauce
This fish stew is inspired by a traditional Brazilian dish called Moqueca. The flavors are bright and comforting, while also being mellow enough for more skeptical eaters.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 lime juice only, about 2 Tbsp.
- 1 1/2 lbs. halibut fillet skin removed and cut into 1-inch chunks - have the fishmonger do this, if possible, or use other thick white fish fillet or boneless, skinless chicken breasts
- 1 yellow onion chopped
- 1 yellow bell pepper diced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1/2 cup light coconut milk or use any variety
- 1 tomato diced
- 3/4 tsp. salt
Instructions
- In a flat dish with sides, combine 1 Tbsp. oil with all the lime juice. Marinate the fish in the mixture while the other ingredients are cooking (or marinate it in the refrigerator for up to 2 hours).
- In a large heavy skillet, heat the remaining oil over medium heat, and sauté the onions, peppers, and garlic for 5 - 7 minutes, until the vegetables are just tender.
- Add the fish to the skillet and pour the marinade and coconut milk over it. Add the tomatoes to the pan and sprinkle the salt over everything.
- Simmer the fish for 8 – 10 minutes until it is cooked through and flakes easily, flipping it halfway through the cooking time. Serve it hot.
Slow Cooker Directions
- Place all the ingredients in the slow cooker and stir to combine. (There's no need to marinate first.) Cook on low for 8 - 10 hours or on high for 4 - 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Juice the lime, cut the fish (if necessary) or chicken and refrigerate, chop the onion, dice the bell pepper and tomato, peel the garlic.
Scramble Flavor Booster: Add the zest of one lime to the marinade.
Tip: Coconut milk, the liquid that comes from the grated flesh of a mature coconut, should not be confused with coconut water which is a clear liquid found inside young green coconuts. You can use the remainder of your coconut milk in smoothies, soups, as the liquid for cooking rice, or even as coffee creamer.
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Nutrition
Calories: 274kcalCarbohydrates: 9gProtein: 33gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 83mgSodium: 499mgPotassium: 942mgFiber: 2gSugar: 2gVitamin A: 439IUVitamin C: 66mgCalcium: 34mgIron: 1mg
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