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Categories:
lime juice salt fresh ground black pepper garlic bass shrimp olive oil onions green bell pepper red bell pepper green onion garlic bay leaf tomatoes fresh cilantro clam juice chicken broth light coconut milk ground red pepper
Viewed: 59 - Published at: 7 years agoIngredients
- 1/3 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 1 (1 1/2 lb) sea bass or (1 1/2 lb) halibut fillets, cut into 1/2-inch wide strips
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3/4 cup minced green onion (about 1 bunch)
- 5 garlic cloves, minced
- 1 bay leaf
- 2 cups chopped tomatoes (about 2 large)
- 1/2 cup minced fresh cilantro, divided
- 2 (8 ounce) bottles clam juice
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 1 cup light coconut milk
- 1/4 teaspoon ground red pepper
Method
- Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
- Heat oil in a large Dutch oven over medium heat.
- Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
- Increase heat to medium-high; add tomato, and cook 2 minutes.
- Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
- Discard bay leaf.
- Place one-third of vegetable mixture in a blender, and puree until smooth.
- Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
- Add coconut milk and red pepper to pureed vegetable mixture.
- Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
- Sprinkle with 1/4 cup cilantro.
