This recipe is adapted from a traditional Brazilian fish stew. It combines the rich flavors of coconut milk, tomato, peppers, and cilantro.

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  • Preparation Time

    30 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating

    1

  • Serves

    12
By TrimDownClub
Total Shares 0

Ingredients

  1. 1½ lbs. / 675 g salmon fillets
  2. 1 cup / 16 g cilantro/coriander leaves, chopped
  3. 28 oz. / 800 g whole tomatoes, blanched
  4. 2 cloves garlic, cut in half
  5. 1 onion, chopped
  6. 1 tsp. / 6 g sea salt
  7. 1 chili pepper, chopped
  8. 1 Tbsp. / 15 ml olive oil
  9. ¼ cup / 60 ml rice vinegar
  10. 1 Tbsp. / 15 ml coconut oil
  11. 1 zucchini, chopped
  12. 1 sweet potato, diced
  13. 1 bell pepper, chopped
  14. About a cup / 240 ml of water
  15. ½ cup / 45 gm chopped green leeks for garnish
  16. ¾ cup / 180 ml coconut milk

Directions

  1. Place salmon in a large bowl. In a food processor, blend the cilantro, tomatoes, garlic, onion, salt , chili pepper, brown rice vinegar, and oil.
  2. Pour over the salmon. Marinate for at least 30 minutes before cooking.
  3. In a large frying pan over medium heat, add a tablespoon of coconut oil and heat. Stir in the sweet potato and pan-fry for 1 minute.
  4. Add ½ cup / 120 ml of water, as needed. Add bell peppers and zucchini; continue cooking until tender, for a little over 7 minutes; add another ½ cup / 120 ml of water, if needed.
  5. Stir in the coconut milk, and bring to a rolling boil before reducing the heat to simmer for 3 minutes.
  6. Add the fish with the marinade; simmer for 10 minutes more. Turn off the heat and stir in the green leeks.
  7. Serve over steamed brown rice or quinoa, if desired (½ cup / 100 gm = 1 carb serving).

Comments

Serving Size: ֲ¾ cup Exchanges per Serving: ֲ2 Protein, 1 Veg

Wasn't that delicious? Do you want more?

Comments 11

    • Ossie-Sharon

      Hi, JackyB, and welcome. You’re not thick at all! You’re absolutely correct: a serving is ¾ of the finished/cooked recipe. However, keep in mind that you can have more than one serving in a meal if you have this as your entire meal (though as always, a salad from “free” ingredients is fine to add) – for your pattern, you can have 2½ at lunch or dinner.

  4. jacq334

    As soon as the recipe says “in a food processor” I move on to the next one. I’m afraid I’m going to be a challenge for you as I do not cook and when I do cook it has to be very simple as i have little patience in the kitchen. Hope you can help me.

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