Caribbean Fish Stew

Ingredients

• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground red pepper
• ½ teaspoon ground cumin
• 1 ½ teaspoons salt, divided
• ¾ pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
• ¾ pound red snapper fillet, skin removed and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 1 medium onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
• 2 teaspoons fresh thyme leaves
• 2 garlic cloves, minced
• 1 jalapeño pepper, minced
• 1 (13.5-ounce) can coconut milk
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• ¼ cup coarsely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• Garnish: fresh cilantro
  

Directions

1. Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl.
2. Sprinkle salmon and snapper on both sides with spice mixture.
3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat.
4. Add fish, and cook 2 minutes or until browned.
5. Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat.
6. Add onion and next 4 ingredients; sauté 6 minutes or until vegetables soften.
7. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer.
8. Add fish; cover and simmer 3 minutes or until fish is cooked.
9. Gently stir in cilantro leaves and lime juice. Garnish, if desired.