Brazilian Tilapia Coconut Stew

An authentic, coastal Brazilian-style fish stew combining tender tilapia fillets, aromatic fresh ginger, punchy culantro, and rich coconut milk. Serve piping hot ladled generously over a large bed of simple white rice (letting the rice soak up the rich, tropical coconut milk broth) alongside slices of sweet, pan-fried caramelized bananas or plantains to balance the savory ginger elements.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place your tilapia fillets in a large ziplock bag and toss them with the fresh lime juice, grated ginger, and minced culantro.

Step 2

2. Heat a deep, wide skillet or pot over medium heat and salté the garlic for 1 minute.

Step 3

3. Add the diced yellow onion and mixed bell peppers to the pan and sauté for 3 minutes until softened.

Step 4

4. Stir in the tomato paste, then pour in both cans of coconut milk. Bring the liquid to a gentle, bubbling simmer.

Step 5

5. Carefully place the tilapia fillets directly into the simmering coconut sauce.

Step 6

6. Cover the skillet with a lid and let it cook gently over medium-low heat for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.

Step 7

7. Turn off the heat, garnish with fresh chopped scallions, and serve hot over white rice.