Brazilian Fish & Peppers Lime Juice, three tablespoons Cumin, ground, one tablespoon Paprika, one tablespoon Garlic, minced, two teaspoons Sea salt and Ground Black Pepper, one teaspoon each Tilapia fillets, 750 grams/1.5 pounds cut into chunks Virgin Olive Oil, two tablespoons Red Onions, two, chopped Bell peppers, two red, two yellow, sliced Tomatoes, one can, diced drained Coconut Milk, sixteen ounces Cilantro, fresh, one bunch, chopped 1. Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. 2. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours. 3. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil about two minutes. Reduce heat to medium. 4. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. 5. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. 6. Stir in the cilantro and continue cooking u...