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Categories:
bass fillets lime salt palm oil tomatoes onion green bell pepper red bell pepper cilantro green onions parsley garlic coconut milk shrimp
Viewed: 44 - Published at: 6 years agoIngredients
- 2 pounds sea bass fillets, cut into large pieces
- 1 lime, juiced
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons palm oil
- 3 large tomatoes, diced
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 3 cups coconut milk
- 1 pound raw shrimp, peeled and deveined (optional)
Method
- Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
- Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.
