I was rather surprised at myself for making a hot stew on a boiling 100 degree summer day, but fish just sounds better to me when it's swimming in some sort of flavorful creamy broth. I have this love hate relationship with fish. I love it because I know it's good for me, but I have always had a hard time finding recipes involving fish I would actually get excited about. I try to mix up my dinners between calorie rich comfort foods and light nutrient dense foods to keep my joy of cooking and eating alive. If all we eat are light low fat, low carb meals, we begin to abhor the whole process of eating all together. Trust me, I've been there :). I know how it feels when food becomes a chore that has to be done to fill space in the stomach...but I believe we have a God that loves us and cares for us deeply, and like any loving father, really desires for us to enjoy the blessings he has provided for us...like satisfying flavors in food.
I've noticed lately I've maybe gravitated a little TOO much towards God's wonderful creations of beef, butter, and pasta, so I thought it was about time for some fish...but of course I wanted to make something I could also get really excited about eating :). I know because of the mercury scare, some people would argue you are fine without fish all together... but deep down I have this feeling that getting a balanced variety of a little bit of everything is probably best. Plus, I have read that wild caught cod is on the "safer" list of fish to consume. So, in following my gut (literally :) ), this week I brought out one of my old recipes I had found on my favorite recipe iphone app called Yummly (I highly recommend this app), as I remember my husband was very pleased that he REALLY enjoyed a healthy fish dinner as much as he did.
Ingredients
Recipe for 4 people, takes approx. 40 mins.
1.5-2lbs. whitefish (I used wild caught Cod)
3 cloves garlic, minced
4 tbsp. lime juice
salt and pepper to taste
2 tbsp. Organic* coconut oil
1 cup green onion greens, chopped (chives)
1 red bell pepper seeded, de-stemmed, diced
2 cups Organic* vine tomatoes, diced
1 tbsp. paprika
1 pinch of red pepper flakes
1/2 large bunch of fresh cilantro minced, set some aside for garnish
1 14oz. can of Organic* coconut milk
Preparation
1. Cut fish into large chunks as in picture, and lay into a good sized shallow dish. Coat the fish pieces with the minced garlic and lime juice, sprinkle generously with salt and pepper, and let it all sit in the fridge while you gather the rest of your ingredients.
2. Chop your veggies as stated in ingredients list, and gather the rest of your ingredients.
3. In a large pan with a cover, coat the bottom with 2 tbsp. coconut oil on medium heat. Add the chopped onion to pan with coconut oil, and cook until the onions are softened (about 5 mins). Add the bell pepper, paprika, and the red pepper flakes. Add at least a teaspoon of salt and some pepper. You can add more later after tasting the final dish if needed. Cook for a few more minutes, until the bell peppers are softened.
4. Stir in the diced tomatoes and chives. Let that all simmer together for 5 mins uncovered, and then stir in the chopped cilantro (while leaving just a bit aside to use as a garnish later). Remove about half of the veggies just for a minute to another plate, while you lay the fish pieces over the other half in the pan. Then add back the veggies you just put on a plate, and spread them over the fish. Sprinkle with more salt and pepper. Pour can of coconut milk over the fish and veggies.
5. Bring it all to a boil and reduce heat to a low simmer. Cover and let simmer for 15 minutes. After it is done cooking, you can take a fork and break up the fish into smaller pieces, it should just flake apart easily if done. Taste, and add more salt or pepper if needed. Garnish with the rest of the cilantro.
And your done! It should be a bit spicy and creamy, and what I love about this is if it is cooked right, the fish is super moist and not too fishy :).
*When I say to use organic ingredients, of course you can switch them out for non-organic, but to keep the integrity of my Naked Tomato blog, I will always encourage good quality organic ingredients and good for you oils, based upon the research I have done to hopefully inspire cleaner, fresher, tastier eating.
Source of recipe: Adapted from original recipe at Simply Recipes
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