Simple Fish Moqueca with Coconut Milk, Peppers & Tomato

Ingredients

• 600 g (about 1 1/3 lb or 21 oz) tilapia fillets (or another firm white fish)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• Juice of 1 lime (about 2 tablespoons)
• 2 cloves garlic, minced
• 1 medium onion, thinly sliced (about 150 g / 5 oz)
• 1 medium red bell pepper, sliced (about 150 g / 5 oz)
• 2 medium tomatoes, sliced (about 200 g / 7 oz)
• 200 ml (about 3/4 cup) coconut milk
• 2 tablespoons olive oil
• 3 tablespoons chopped scallions (green onions)
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Season the fillets with salt, black pepper and the lime juice; let marinate for 10 minutes in the refrigerator.
2. Heat the olive oil in a medium skillet or saucepan over medium heat and sauté the garlic until fragrant, then add the onion and cook until translucent.
3. Add the sliced bell pepper and tomatoes; sauté 3–4 minutes until they begin to soften.
4. Pour in the coconut milk, adjust the salt, and when it just starts to simmer gently, reduce the heat.
5. Nestle the fish fillets into the sauce, cover the pan and cook 7–10 minutes on low until the fish is opaque and tender.
6. Finish with the chopped scallions and cilantro, turn off the heat, and serve immediately with white rice.

Tips

• Cut the fish into evenly sized pieces so they cook through at the same time.
• For a more traditional touch, stir in 1 tablespoon of dendê (palm) oil at the end.
• Do not cook on high after adding the fish to avoid breaking it apart.

Variations

• Swap tilapia for salmon steaks—cut thicker and cook a few minutes longer.
• Use light coconut milk and a little vegetable broth for a thinner, lighter broth.

FAQ