I used to make a version of this stew all the time. I just realized recently that I hadn’t made it in years. My passion for food variety has probably kept this recipe on the shelf for a while. I pulled it out only because I had cilantro that needed to be used ASAP, I had leftover steamed rice from Chinese takeout that I didn’t want to waste, I had a freezer full of tilapia that I found on sale, plus I needed a relatively fast recipe for dinner. No time to create!
Well, I actually did create a little. I realized the original recipe is missing one of my favorite seasonings, curry powder!! How’d I miss that? I revised this version to include the curry and a few other minor changes to ramp up the flavor a bit. If you like spicy Caribbean dishes, add a pinch of cayenne pepper while simmering for that extra kick!
This dish got 5 “mmm mmm’s” from the hubby and kids. Translation: it’s yumderful!!! 😉
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: about 20 servings
- 1 cup lime juice
- 2 tbsp curry powder
- 2 tbsp cumin
- 2 tbsp. paprika
- 2 tbsp garlic, minced
- 1 tsp seasoned salt
- 2 tsp black pepper
- 4 lbs tilapia filets, cut into chunks
- 2 tbsp oil (I used grapeseed)
- 1 large yellow onion, chopped
- 1 large red onion, chopped
- 2 large bell peppers, cut into medium chunks
- 3-16 oz. cans diced tomatoes, drained
- 2-16 oz. cans coconut milk
- 1 bunch fresh cilantro, chopped
- In a large bowl, combine lime juice and all spices (cumin, paprika, garlic, salt, pepper). Mix well.
- Add tilapia to mixture and toss well.
- Cover and refrigerate tilapia for at least 20 minutes (marinate overnight for added flavor).
- In a dutch oven or large pot, heat oil on medium-high heat.
- Add onions and bell peppers to pot and cook until tender (about 4 minutes).
- Add tilapia mixture to pot.
- Top with diced tomatoes.
- Pour coconut milk over the mixture.
- Top with cilantro..
- Reduce heat to medium. Cover pot and let simmer about 20-30 minutes until tilapia is cooked throughout.
- Garnish with more cilantro if desired.
- Serve hot with or without rice and enjoy!