Moqueca
- Number of Servings: 6
Ingredients
2 lbs of Mahi Mahi, washed, skinned, deboned, and cut into large chunks3 cloves garlic, minced4 Tbsp lime or lemon juiceSaltFreshly ground black pepperOlive oil1 medium yellow onion, chopped or sliced1/4 cup green onion, chopped1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped2 cups sliced tomatoes1 Tbsp paprikaPinch red pepper flakes1 large bunch of cilantro, chopped 1 14-ounce can coconut milk (shake well before using)
1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled for roughly 30 minutes.
2 In a Dutch oven, coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and green onion. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Dump in the fish, marinade and all, and arrange the fish pieces on the vegetables. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.
Serving Size: 5-6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRONG-WOMAN.
2 In a Dutch oven, coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and green onion. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Dump in the fish, marinade and all, and arrange the fish pieces on the vegetables. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.
Serving Size: 5-6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRONG-WOMAN.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 8.3 g
- Cholesterol: 142.2 mg
- Sodium: 1,349.8 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.2 g
- Protein: 37.3 g
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