Serves: 6


1/3 Cup fresh lime juice
1/2 Tsp. salt
1/2 Tsp. freshly ground black pepper
7 Clove minced garlic, divided
1 1/2 Pound firm, white fish fillets cut into large chunks
2 Pound peeled large shrimp
2 Tblsp olive oil
2 Cup finely chopped onion
1 Cup finely chopped green bell pepper
1 Cup finely chopped red bell pepper
1/4 Cup minced green onions
1 bay leaf
1 (10 oz) can diced Ro-Tel tomatoes w/ green chilies
1 (10 oz) can diced tomatoes
1/2 Cup minced cilantro, more to garnish bowls
2 (8 oz) bottles clam juice or 16 oz fish stock
1 (14 1/2 oz) can fat-free chicken broth
1 Cup light coconut milk
1/4 Tsp. ground red pepper


  1. Combine lime juice, salt, black pepper, 2 cloves of minced garlic, fish fillets and shrimp in a large bowl and mix. Allow to marinate in refrigerator for 30 minutes.
  2. Heat oil in Dutch oven over medium heat. Add onion, bell pepper, green onions, 5 cloves of minced garlic and bay leaf. Cook, stirring occasionally, until soft but not brown.
  3. Increase heat to medium-high and add cans of tomatoes with juice, 1/2 cup minced cilantro, clam juice or fish stock and broth. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Cool slightly.
  4. Purée half of the mixture in blender until smooth and return to pan. Add coconut milk and red pepper to pan.
  5. Bring to a boil over medium-high heat and boil for about 3 minutes. Add fish mixture and cook until fish is done (about 3 minutes).
  6. Serve in bowls and sprinkle with cilantro.

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