Brazilian Fish Stew with Fruit Salad

A fine kettle of fish for a cold night with a cheerful cup of fruit salad on the side.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 12 oz Tilapia - cut into 2-inch chunks
  • 1/4 cup Juice of 2 limes
  • 1 1/2 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 6 cloves Garlic - minced and divided
  • 3 tbsps Ginger - 1 inch piece, minced and divided
  • scallions - sliced Scallions - sliced
  • 1/4 cup Fresh cilantro - chopped and divided
  • 1/2 tsp Salt
  • 3 tbsps Fresh squeezed lime juice - or juice of 2 limes
  • 2 tsps Vanilla
  • 2 Pears - cut into small cubes
  • 1 cup Mandarin orange sections - in water
  • Cooking spray - olive oil Pam
  • 1 Yellow bell pepper - diced
  • 1 Onion - diced
  • 1 Bay leaf
  • 1 (8-oz) bottle Clam juice
  • 1 cup Kitchen Basics seafood stock
  • 1 cup A Taste of Thai lite coconut milk
  • 2 tbsps Tomato paste
  • 2 Tomatoes - diced
  • Salt and pepper to taste
Calories 340
Total Fat 12g
Carbohydrates 35g
Fiber 6g
Protein 26g

Instructions

  1. Combine the tilapia, lime juice, olive oil, half the garlic, half the ginger, the scallions, and half the cilantro in a medium bowl.
  2. Season with salt and pepper and toss. Refrigerate for 30 minutes to marinate.
  3. Meanwhile, make the fruit salad by whisking together lime juice and vanilla.
  4. Stir in pears. Coat them well.
  5. Add mandarin orange sections and set aside.
  6. Coat a large Dutch oven with olive oil spray and heat over medium heat.
  7. Add the bell pepper and onion and sauté until soft, about 5 minutes.
  8. Add a little stock if needed. Add the remaining garlic and ginger and sauté for another minute.
  9. Add the bay leaf, clam juice and chicken stock and bring to a boil.
  10. Add the coconut milk and tomato paste and return to a boil, stirring. Reduce heat and simmer for 10 minutes.
  11. Add tilapia chunks and cook for 3 minutes or until cooked through.
  12. Add the diced tomatoes at the last minute, just long enough to heat through.
  13. Remove bay leaf. Serve, garnished with remaining cilantro.
  14. Enjoy fruit salad for dessert.