¼ cup lime juice

1.5 tablespoons cumin

1.5 tablespoons paprika

1 tablespoon minced garlic

½ tablespoon salt

½ tablespoon pepper

2 pounds pangasius fillets, cut in half (they can be frozen, just thaw slightly to cut)

1 tablespoon Dende – Brazilian Red Palm oil

12 ounces frozen pepper and onion strips (1 bag)

14 ounces diced tomatoes, drained (1 can)

14 ounces light unsweetened coconut milk (1 can)

1 handful fresh cilantro, chopped (optional)

  1. Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
  2. Add in the pangasius and mix until coated.
  3. Cover and place in the refrigerator to marinate for 20 minutes or so.
  4. Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they begin to thaw, about 3 minutes.
  5. Add the tomatoes and marinated pangasius and mix them in.
  6. Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.
  7. In the last few minutes, stir in the cilantro (optional).
  8. When the pangasius is cooked through, garnish with additional cilantro (if desired) and serve.