Fish Stew in Coconut, Lime and Sweet Pepper Sauce with Spinach Green Rice and Crispy Plantain

Name: Fish Stew in Coconut, Lime and Sweet Pepper Sauce with Spinach Green Rice and Crispy Plantain
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz firm white fish fillets; 3 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 medium, about 8 oz ripe but firm plantain; 1 cup long-grain rice; 2 packed cups fresh spinach; 1 cup white onion; 2 cups vegetable broth or water; 1 cup sweet pepper; 1 cup tomato; 13.5 oz coconut milk; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 cup fresh cilantro; 1 tsp lime zest

An original Latin American recipe featuring fish fillets gently simmered in a fragrant coconut, tomato, lime, and sweet pepper sauce, served with spinach green rice and crispy golden plantain slices. It balances freshness, creaminess, and a tropical touch in one complete meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como mero, tilapia or bacalao fresh, en 4 porciones)
45 ml lime juice (divided)
12 g garlic (chopped finely)
8 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml vegetable oil (divided)
220 g ripe but firm plantain (pelado and thinly sliced finas)
200 g long-grain rice (enjuagado)
60 g fresh spinach (lavada)
150 g white onion (finely chopped, divided)
480 ml vegetable broth or water (hot, divided)
120 g sweet pepper (in strips finas)
180 g tomato (chopped diced small)
400 ml coconut milk (without sugar)
2 g ground cumin
1 g dried oregano
16 g fresh cilantro (chopped, divided)
2 g lime zest

Nutrition facts

per serving

560 kcal

Calories

31 g

Protein

51 g

Carbs

26 g

Fat

4 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the fish fillets with 1 tablespoon (15 ml) lime juice, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the rest.
2
2. For the crispy plantain, heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat, about 325 °F / 165 °C oil temperature. Fry the plantain slices in batches for 2 to 3 minutes per side until golden. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
3
3. Blend the spinach with 1/4 cup (60 ml) of the hot broth until smooth and bright green.
4
4. In a medium pot, heat 1/2 tablespoon (7 ml) oil over medium heat. Sauté half of the onion for 2 to 3 minutes. Add the rice and cook for 1 minute, stirring. Pour in the spinach mixture, 1 3/4 cups (420 ml) hot broth, and 1/2 teaspoon salt. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.
5
5. While the rice cooks, heat the remaining 1/2 tablespoon (8 ml) oil in a wide skillet or shallow pot over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the remaining garlic, sweet pepper, and tomato, and sauté for 5 minutes until the tomato starts to break down.
6
6. Add the coconut milk, cumin, oregano, remaining salt, remaining black pepper, lime zest, and 2 tablespoons (30 ml) lime juice. Cook the sauce for 5 minutes over medium-low heat until slightly thickened.
7
7. Nestle the fish fillets into the sauce in a single layer. Cover the skillet and cook over low heat for 8 to 10 minutes, or until the fish is opaque and flakes easily. The safe internal temperature for fish should reach 145 °F / 63 °C.
8
8. Add half of the cilantro to the sauce and gently shake the pan to incorporate it without breaking the fish too much. Taste and adjust salt if needed.
9
9. Fluff the green rice with a fork and mix in the remaining cilantro.
10
10. Serve a portion of green rice, top or side it with the fish and plenty of coconut sauce, and finish with the crispy plantain for texture.

Chef tips

For a deeper sauce, let the coconut milk reduce for 2 or 3 extra minutes before adding the fish. The plantain should be ripe but still firm so it turns crisp instead of falling apart when fried.

Substitutions

You can use jasmine rice instead of long-grain rice. Sweet pepper can be replaced with red bell pepper strips. If you do not have cilantro, use fresh parsley, though the flavor profile will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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