2 pounds of boneless firm white fish (ie: halibut, swordfish, or cod) cut into large portions
1/1 pound cleaned peeled and deveined shrimp
4 cloves garlic, minced
4 tablespoons lime juice
Extra virgin olive oil
1 cup Maui Onion, chopped
1/4 cup green onion greens, chopped
1 yellow and 1 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 tablespoon paprika (Hungarian sweet)
2 cups Island Heat sauce
1 cup coconut milk
Sea salt and ground black pepper to taste
1 teaspoon granulated garlic
Pinch of red pepper flakes
1 large bunch of cilantro, chopped for garnish
Season the fish and shrimp with paprika, granulated garlic and salt and pepper to taste. Set aside.
Heat olive oil in deep cast iron skillet on medium-high.
Sautee bell peppers, Maui onions, and green onions in skillet. Season with salt and pepper to taste. Cook for about 5 to 7 minutes.
Add minced garlic to the sauteed veggies and continue cooking for another 2 minutes.
Add marinated fish and shrimp to the skillet and layer each piece between the veggies. Reduce heat to medium-low.
Add coconut milk, lime juice, chopped tomatoes and Island Heat sauce to the skillet along with red pepper flakes. Stir ingredients to evenly combine. Continue cooking stew for 15 to 20 minutes until fish is fully cooked.
Garnish with chopped cilantro.
Serve with rice and plantains for an authentic Brazilian experience.
This is recipe can be veganized with a plant-based alternative like tofu or tempeh. Sear the tofu or tempeh separately to create an outside crust before adding to the stew.
Add a variety of your favorite seafood to really make this dish special. Increase the ratio of veggies to keep the meal balanced.