1 1/2 lb boneless skinless fresh fish filets (grouper, catfish, trout, halibut) cut into 2” pieces
8 oz. medium fresh shrimp
1/4 cup fresh lime juice
8 cloves of minced garlic
kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 small yellow onion, minced
1/2 small yellow onion, thinly shaved/sliced
1 fresh cubanelle, stemmed and seeded (can substitute yellow bell pepper)
2 plum tomatoes (1 minced, 1 thinly sliced) - can substitute 1 can cubed tomatoes, drained
1 cup chicken stock
1 cup coconut milk
2 tablespoons palm oil (Whole Foods or Amazon)
1/4 cup chopped cilantro
1/2 cup minced basil
Toss fish, shrimp, lime juice, half the garlic and salt and pepper in a bowl and set aside.
Heat olive oil in 6 qt. dutch oven over medium heat. Add minced onion, minced pepper, and cook until translucent. Add garlic and cook for 1-2 minutes. Add tomatoes and cook until broken down, approximately 5 minutes. Then add stock, coconut milk, and palm oil. Heat until slightly boils.
Drain fish, shrimp and lime juice. Add to dutch oven and cook until fish and shrimp are barely done (pink shrimp). Add thinly sliced onion and pepper then cook gently for 5 minutes.
Stir in chopped cilantro and basil. Season with salt and pepper and serve.