Caribbean Seafood Stew

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb skinless orange roughy (or red snapper fillets, cut into 1-inch cubes)
• 1 cup chopped onion
• 1 cup chopped green sweet pepper
• 6 garlic cloves, minced (1 Tbs)
• 1 jalapeno pepper, seeded and finely chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup unsweetened coconut milk
• 8 ounces peeled and deveined uncooked medium shrimp
• 1/2 cup snipped cilantro
• 2 cups hot cooked rice
• 2 tablespoons snipped fresh cilantro
• bottled hot pepper sauce (optional)

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 but not brown.
3. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
4. Stir in shrimp, fish mixture and 1/2 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.
5. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

olive oil, lime juice, salt, pepper, orange, onion, green sweet pepper, garlic, pepper, tomatoes, unsweetened coconut milk, shrimp, cilantro, rice, fresh cilantro, pepper

Taken from www.food.com/recipe/caribbean-seafood-stew-533859 (may not work)