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