INGREDIENTS
2 Tablespoons olive oil
½ cup diced onion
½ cup diced red bell pepper
2 garlic cloves, minced
2 Tablespoons tomato paste
15 oz. can fire-roasted tomatoes
1 cup coconut milk
1 pound king mackerel, skin off, cut into 1-inch chunks
Lime wedges
Handful chopped cilantro
DIRECTIONS
Directions:
Heat oil in a large skillet over medium low. Add onion and pepper; cook until veggies are soft and onion is translucent.
Add garlic and cook 1 minute longer.
Add tomato paste, diced tomatoes, and coconut milk.
Season with salt and pepper and add king mackerel. Cover and simmer stew for 8-10 minutes or until fish is just cooked.
Serve warm with lime wedges and cilantro.
