4 Serves
102 Mins
Marinate the white fish fillets with lime juice, salt, and pepper in a bowl for 20 minutes.
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AmericanVitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
262 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
769 mg / 1,250 mgPotassium
1530 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
15 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a large clay pot or Dutch oven, heat the olive oil and sauté the onions, garlic, and bell peppers until softened.
Layer the marinated fish over the vegetables and pour in the coconut milk and dende oil.
Cover the pot and simmer over low heat until the fish is cooked through and tender, approximately 45 minutes.
Garnish with fresh cilantro and serve hot directly from the pot.
38
g0
g23
g
Yemeni
Chinese