Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
- 3 medium cloves garlic smashed
- 1/4 cup fresh lemon juice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tbsp smoked sweet paprika
- 1 lb red snapper or grouper
- 1/2 lbs fresh shrimp peeled and deveined
- 2 tbsp palm oil
- 1 medium white onion thinly sliced
- 2 medium bell peppers any color, thinly sliced
- 1 cup epis
- 14 oz can coconut milk
- 14 oz can fire roasted tomatoes
- 1/2 cup cilantro leaves and thin stems coarsely chopped
- 3 medium scallions trimmed and thinly sliced
In a large bowl, combine the garlic, lemon juice, and salt. Add the fish and shrimp and turn the pieces to coat. Cover the bowl and refrigerate 30 minutes.
In a large, skillet set over medium heat, add half the palm oil. Once hot, add the fish with its marinade and cook until the liquid is nearly evaporated, about a minute
Add the remaining palm oil, onions, paprika, salt, and pepper and cook, stirring, until the onions just begins to soften, about a minute.
Add the coconut milk, 1 cup water and epis; increase the heat and bring the liquid to a boil, then immediately lower the heat and simmer. Cook, stirring and turning the fish occasionally, taking care not to break it apart, until the onions are tender and the fish and shrimp are cooked through, 8-10 minutes.
Add the peppers, tomatoes, cilantro, and scallions; cover and cook until the peppers are softened slightly, about 5 minutes more. Taste and adjust seasoning as needed.
Calories: 349kcal | Carbohydrates: 13g | Protein: 26g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 845mg | Potassium: 677mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1935IU | Vitamin C: 64.1mg | Calcium: 126mg | Iron: 2.9mg