Saturday Beefcake: Brazilian Fish Stew with Sergio

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 until the tilapia is completely cooked through, another 5 to 10 minutes.