This week’s recipe submitted by Food to Share volunteer Misu. Thanks!
If you usually walk past the frozen fish aisle because you aren’t sure what to do with it – stop, turn around and go back and put it in your cart this time because this recipe is fantastic! This week at No Frills you can get a 1.13 KG bag of frozen fish (selected varieties) for $9.97. This recipe only calls for about ½ the bag so you could save half or double it for a large group or to have for leftovers. Another place to find frozen fish is County Farm Centre. They often have frozen fish at excellent prices and you can also often find it in their discount freezer. Of course fresh is always better, but frozen fish has its place (and it’s also usually much cheaper).
- 3 tablespoons lime juice
- 1 tablespoon ground cumin (if you don’t have it on hand, you can get a small amount at Penny’s Pantry in bulk).
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 pounds tilapia fillets, cut into chunks (you can substitute tilapia with cod or halibut, any firm white fish that will hold up in a stew).
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 large bell peppers, sliced
- 1 (16 ounce) can diced tomatoes, drained
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped (optional)
- Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Recipe and photo taken from allrecipes.com