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