Moqueca (pronounced mo-KEH-kah), is a must-try staple of Brazil. It is, in a word, brazilliant. (Sorry. I had to.)
- 4 salmon fillet 4-6 oz each, wild caught if possible, skinned and cut into 1 inch cubes
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 Tbsp ground coriander
- 2 Tbsp lime juice
- 1 Tbsp bottled minced garlic
- 1 tsp fresh ginger minced
- 1 Tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 cup carrot diced
- 1 cup green beans diced
- 1 can Diced Tomatoes 14.5 oz
- 3/4 cup coconut milk unsweetened, full fat
- 1 cup brown rice uncooked, optional
- 1/2 cup cilantro chopped
- Combine fish, salt, coriander, cumin, and paprika in a large zip top plastic bag. Shake to coat.
- Combine lime juice, ginger, and garlic in a bowl. Add to fish in bag. Shake to combine. Refrigerate 20 minutes.
- Heat oil in medium sauce pan. Add onion and carrot. Cook 5 minutes, stirring occasionally.
- Add bell peppers and cook another 3 minutes.
- Add fish and marinade, honey, tomatoes, and coconut milk. Bring to a boil. Reduce heat and simmer 20 min or until fish is cooked through.
- Serve over rice (optional) and top with cilantro.