A taste of the Caribbean that is flavorful and its up to you on how spicy you want it!

INGREDIENTS:

• 2 Tbsp. olive oil
• 1 Tbsp. lime juice
• ¼ tsp. salt
• ¼ tsp. salt
• 1 pound skinless orange roughy or red snapper fillets, cut into 1-inch pieces
• 1 cup onions, chopped
• 1 cup sweet red pepper, chopped
• 6 cloves garlic, minced (1 Tbsp.)
• 1 jalapeno pepper, finely chopped
• 14 ½-oz. can diced tomatoes
• ½ cup unsweetened coconut milk
• 8 oz. peeled and deveined uncooked medium shrimp
• ½ cup snipped cilantro
• 2 cups hot cooked rice
• 2 Tbsp. snipped fresh cilantro
• Bottled hot pepper sauce (optional)
  

PREPARATION:

1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender bunt not brown.
3. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat.
4. Simmer, uncovered, 10 minutes, stirring occasionally.
5. Stir in shrimp, fish mixture, and 12/ cup cilantro. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
6. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

KITCHEN TIPS:
Use Rotel extra hot and more jalepenos for a spicier dish.

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