All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Seafood

Ingredients

2 pounds sea bass fillets, cut into large pieces 1 lime, juiced 1 pinch salt and ground black pepper to taste 2 tablespoons palm oil 3 large tomatoes, diced 1 large onion, chopped 1 green bell pepper, diced 1 red bell pepper, diced 1 bunch cilantro, chopped 2 tablespoons chopped green onions 2 tablespoons chopped fresh parsley 3 cloves garlic, minced 3 cups coconut milk 1 pound raw shrimp, peeled and deveined

Nutrition Info

382.7 calories carbohydrate: 9.4 g cholesterol: 133.3 mg fat: 24.5 g fiber: 2.9 g protein: 33.3 g saturatedFat: 18.5 g servingSize: - sodium: 216 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic, cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low, cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

8 servings

This is a traditional Bahian recipe from Northeastern Brazil. Serve with white rice.