Moqueca — Coconut-Braised White Fish Fillets with Bell Pepper & Tomatoes

Ingredients

• 1 lb White Fish Fillets, in large chunks
• 2 limes, one juiced, one in wedges
• 1 onion, sliced into rings
• 1 Bell Pepper, sliced into rings
• 2 Tomatoes, sliced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil plus 1 tbsp red palm oil (dendê) or 1 tsp paprika in olive oil
• ½ cup chopped cilantro
• Salt, black pepper, and chili flakes
• Cooked white rice, for serving

Method

1. Toss the White Fish Fillets with lime juice, garlic, salt, and pepper and let it sit 15 minutes while you prep the vegetables.
2. In a wide pot, layer the onion, Bell Pepper, and Tomatoes over the olive oil like a raft, and set the White Fish Fillets on top with its marinade.
3. Pour the coconut milk over, bring to a gentle simmer, cover, and cook 12–15 minutes without stirring — the layers braise into place and the fish stays whole, flaking at 145°F.
4. Drizzle in the dendê, tilt the pot to marry the sauce, and simmer uncovered 2 minutes. Taste for salt and heat.
5. Bury the top in cilantro and serve over rice with lime wedges.