Caribbean Fish Stew

• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt, divided
• 3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
• 3/4 pound red snapper fillet, skin removed and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 1 medium onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
• 2 teaspoons fresh thyme leaves
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 1 (13.5-ounce) can coconut milk
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• Garnish: fresh cilantro

1. Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.
2. Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 6 minutes or until vegetables soften. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer. Add fish; cover and simmer 3 minutes or until fish is cooked. Gently stir in cilantro leaves and lime juice. Garnish, if desired.

freshly ground black pepper, ground red pepper, ground cumin, salt, salmon fillet, red snapper, olive oil, onion, red bell pepper, thyme, garlic, pepper, coconut milk, tomatoes, fresh cilantro, lime juice, fresh cilantro

Taken from www.myrecipes.com/recipe/caribbean-fish-stew (may not work)