INGREDIENTS
4 TBSP. lime juice
1 1/2 TBSP ground cumin
1 1/2 TBSP paprika
2 1/2 tsp. minced garlic
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 lbs. flounder fillets, cut into bite-sized pieces
1 TBSP olive oil
1 large onion, chopped
3 large bell peppers, sliced into 2-inch strips
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can coconut milk
Fresh cilantro, chopped
DIRECTIONS
Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
Add in the flounder and mix until coated.
Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day.)
Heat the olive oil in a large skillet or casserole over medium-high heat.
Add the onions and cook until they begin to soften, about 3 minutes.
Add the pepper strips, tomatoes, and marinated flounder.
Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.
In the last few minutes, stir in the cilantro.
When the flounder is cooked through, garnish with additional cilantro.
Serve.
