Summer Moqueca (Brazilian Fish Stew)

• 1 1/2 lbs tilapia filets
• 1 tsp. ground black pepper
• 1 tsp. red pepper flakes (or more to taste)
• 1/2 tsp. salt
• Juice of 1 lime
• 2 Tablespoons olive oil
• 3 cloves garlic, pressed
• 1 inch x 2 inch piece fresh ginger, peeled and minced or grated
• 1 medium onion, thinly sliced
• 1 small green bell pepper, halved and sliced
• 1 small yellow bell pepper, halved and sliced
• 1 large or 2 small plum tomatoes, halved and sliced
• 1/4 cup chopped fresh cilantro
• 1 cup coconut milk

1. Rub the fish filets with lime juice, salt, pepper and 1/2 of the red pepper flakes; set aside.
2. Heat olive oil in a deep, heavy saucepan over medium heat and add pressed garlic, minced ginger and half of the red pepper flakes. Saute 1 minute or until garlic starts to golden.
3. Spread sliced onion on top, making a layer. Do the same with sliced peppers and tomatoes, on top of the onions. Do not stir. Cover and cook 2 minutes.
4. Place seasoned fish filets on top of the bed of vegetables, and cover with fresh cilantro. Cover and cook 5-8 min or until filets are completely white (depending on thickness of filets). Pour coconut milk over the top of the filets. Stir by lifting the pan and moving it in a circular motion. Let cook, covered, 2 more minutes.
5. Remove from heat. With a large spoon or spatula, place the fish and vegetables onto plates and pour the sauce on top. Delicious over steamed white or brown long-grain rice.

tilapia filets, ground black pepper, red pepper, salt, lime, olive oil, garlic, fresh ginger, onion, green bell pepper, yellow bell pepper, tomatoes, fresh cilantro, coconut milk

Taken from www.epicurious.com/recipes/member/views/summer-moqueca-brazilian-fish-stew-1271962 (may not work)