Stir together 1 tablespoon olive oil, lime juice, salt and pepper in a bowl. Add fish; toss to coat. Set aside.
Heat remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, green pepper, garlic and jalapeño. Cook and stir until onion is tender, 4 minutes. Stir in tomatoes and coconut milk; heat to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes.
Stir in shrimp, the fish mixture and cilantro; return to boiling over medium heat. Reduce heat; simmer uncovered until fish just flakes easily with a fork and shrimp turns opaque, 5 minutes. Season to taste. Serve over rice. Sprinkle with more cilantro.
Nutrition information per serving:
Calories 474 Fat 19 g Sodium 642 mg
Carbohydrates 35 g Saturated fat 9 g Protein 41 g Cholesterol 142 mg Dietary fiber 3 g
BRAZILIAN COCONUT-RICE PUDDING
Note: Adapted from “Steven Raichlen’s Healthy Latin Cooking.”
• 1/2 c. golden or dark raisins
• 1/4 c. light rum, or 1 tsp. rum extract plus 1/4 c. water
• 3 c. water
• 1 c. arborio rice, rinsed until water runs clear
• 1 stick cinnamon, 3 in. long
• 1 tsp. vanilla
• 3/4 c. sweetened condensed skim milk