I must confess that I am not one of those people.
I must be crazy, right?? I don’t know why, but I am just not usually tantalized by stews. They don’t really appeal to me most of the time. It has to be a pretty amazing stew recipe to get my attention.
This stew, however, has my total attention!
There are so many appetizing flavors layered in this dish, from the tangy lime to the creamy coconut milk. Bell peppers, onion, and tomatoes contribute additional splashes of flavor and color and texture. And the cilantro adds that extra bit of yum. If you usually like stews, you must try this, you will love it! And if you don’t usually like stews, you should also try this, because you will love it, too!
Honestly, under normal circumstances, I would not have even given this recipe a shot, but a friend of mine had tried it with her family and spoke so highly of it, I was intrigued! Plus, she said that even her picky eater had given this dish his seal of approval. That made me wonder if I could get the seal of approval on this from Thing 2! That would be quite an accomplishment!
I have served this a few times now, and overall it has been a big hit in my house. If you are a frequent reader, you may be wondering if Thing 2 actually ate the tomatoes. And you will likely not be surprised that he did not eat them. He carefully examined every bite and removed even the smallest trace of tomato. *shaking my head* Oh, Thing 2, you are so silly! But I love you anyway.
Recipe adapted from Allrecipes.com.
- 4 tablespoons lime juice
- 1 and ½ tablespoons ground cumin
- 1 and ½ tablespoons paprika
- 2 and ½ teaspoons minced garlic
- 1 and ½ teaspoons salt
- 1 and ½ teaspoons pepper
- 2 pounds tilapia fillets, cut into bite-sized pieces (can be frozen, just thaw slightly to cut)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large bell peppers, sliced into 2 inch strips
- 1 (14 ounce) can diced tomatoes, drained
- 1 (14 ounce) can coconut milk (I used light)
- handful fresh cilantro, chopped
- Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!)
- Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften, about 3 minutes.
- Add the pepper strips, tomatoes, and marinated tilapia.
- Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.
- In the last few minutes, stir in the cilantro.
- When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.