Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh or frozen cod fillet
  • 12 medium shrimp (deveined, peeled, tails removed)
  • 2 Tablespoon olive oil
  • 1 Tablespoon fresh lime juice
  • salt and pepper to taste
  • 1 small sweet onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves garlic (chopped)
  • 1 jalapeno (seeded and finely chopped)
  • 1 14-ounce can chopped tomatoes (undrained)
  • 1 14-ounce can unsweetened coconut milk
  • 2 Tablespoons Thai basil (chopped)
  • 1/4 cup cilantro (chopped)
  • Your favorite bottled hot sauce
  • Hot rice for serving

Instruction

  • Rinse cod, pat dry and cut into 1 inch cubes.
  • In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
  • In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeno. Cook for 4 minutes stirring occasionally until onion is tender. Stir in the can of tomatoes and the coconut milk. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes. Stir occasionally.
  • Stir in shrimp along with fish mixture, Thai basil, and 1/2 of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
  • Serve with hot rice. Sprinkle with the remaining cilantro and sprinkle on some hot sauce if you'd like.