The Sweet Life Recipes - Main Fare

This was my favorite recipe from our first season. It combines all of the things I love. Fish. Shrimp. Lime and coconut. It’s all I can do not to break into song as I write this…you remember the song Coconut by Harry Nillson? “She put the lime in the coconut….”

The key to this recipe is to not overcook the fish or the shrimp. Or they will turn into rubber pellets. Instead, soften your veg and save the fish and seafood for the end. You will be rewarded with the most amazingly tender, melt in your mouth dish. Guaranteed.

1 lb. of fresh white fish (ex. Snapper, Cod, Halibut, etc.)
1 lb. shrimp, peeled and deveined
2 onions, chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 fresh Serrano chili, seeded and diced
1 can fire-roasted diced tomatoes (14.5 oz)
5 cloves garlic
1 lime, squeezed for juice
¼ c. cilantro
1 c. reduced fat coconut milk
Olive oil
Salt
Pepper

Cut fish into 1 inch pieces and sprinkle with salt and pepper. Pour olive oil into a large skillet and bring to medium heat. Add onions and cook for 1 minute. Add peppers and cook till translucent, about 5 minutes. Add garlic and cook till you can smell flavors combining. (Less than a minute) Now it’s time to add the coconut milk, fish and shrimp. Cook for another 5 minutes or until seafood looks opaque. Stir in cilantro and Serrano chili just before serving. Garnish with extra cilantro and diced spring onions if desired. Serve over wild rice.

**You can substitute the Serrano chili with 1 tsp. cayenne pepper if you don’t have time to look for fresh peppers**