Caribbean Seafood Stew - cooking recipe

Ingredients

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)

Preparation

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.
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.
Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
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.
Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.