I am all about celebrating my successes as well as my failures, and I believe today I am celebrating a half-failure, if that’s possible?
In my house, I like to spruce up the menu once in a while. When my children see me looking through my Pinterest recipes and searching the recipe sites; I can sense their mixed feelings. I hear them whisper, ‘mom’s looking for new recipes.’ We’ve had our wow food moments, and not so good moments. When I feel the need to change it up a bit. It’s about 60/40 that the whole family is going to enjoy the chosen dish.
Well, this recipe was a wonderful tasteful delight for my husband and me; but not so much for the children. I recall the hesitantly asked question from my teenager, ‘Brazilian fish stew, mom?’ I just smiled, nodded and said ‘yes’ with a smile.
Onto the recipe, Brazilian Fish Stew!
Recipe Posted by: BellevueMama from allrecipes.com
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a bowl. Add the cut up tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours. I let it sit for about 1 hour.
Heat the olive oil in a large pot over medium-high heat. Sauté the onions in the oil for about 1 to 2 minutes. Reduce the heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
If you enjoy a refreshing meal, this is the one for you. Enjoy!