INGREDIENTS

• 1 pound firm, skinless white fish cut into 1” cubes
• 1 lime, juiced and divided
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon coconut or sustainably sourced palm oil
• 1 small white onion, diced
• 1 red bell pepper, seeded and sliced
• 6 cloves garlic, minced
• 1 ½ teaspoon honey
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 1 (14 oz) can coconut milk
• 1 (14 oz) can crushed tomatoes
• 1 cup fish stock or clam juice
• ¼ cup chopped cilantro
• Cooked rice for serving

INSTRUCTIONS

1. In a medium bowl, toss the fish with ½ lime juice, ¼ teaspoon each salt and pepper, cover and refrigerate for 20 minutes while you prepare the remaining ingredients.
2. Heat coconut oil over medium heat and add onion, and bell pepper and cook for about 5 minutes, or until softened. Add garlic and cook for one minute more.
3. Add honey, cumin, paprika, cayenne, ½ teaspoon salt, coconut milk, crushed tomatoes and fish stock and bring to a boil.
4. Reduce heat to simmer until liquid has thickened and add more salt and pepper, if needed.
5. Add marinated fish to the broth and simmer until fish is just cooked through and flakes easily.
6. Remove from heat and add remaining half of lime juice and serve with rice and topped with cilantro.
    

SERVES: 4