In the middle of winter, it’s easy to dream of flying away to a tropical island.
And, while it’s not always easy to, you know, take the time away from work, there’s no reason you can’t eat like you’re sitting on the beach.
This stew has all the flavors you could want from the Caribbean, except we’ve loaded it full of Mad Dog Reaper Puree to kick up the heat and really warm you through.
You’ll get four servings from the recipe – and we recommend not being too set on the salmon and snapper; whatever your favorites are, go with it. And there’s no reason to stick to the amounts listed for the fish, a little more is just fine.
Now, all that’s left is to get the soundtrack to your Caribbean feast sorted and turn up the heat.
½ teaspoon Black pepper
¼ teaspoon Paprika
½ teaspoon Cumin
1½ teaspoons Salt, divided
¾ pound Salmon fillet, cut into 2″ pieces
¾ pound Red snapper fillet, cut into 2″ pieces
3 tablespoons Olive oil, divided
1 medium Onion, thinly sliced
1 large Red bell pepper, cut into chunks
½-1 teaspoon Mad Dog 357 Reaper Puree
2 teaspoons fresh thyme leaves
2 cloves Garlic, minced
1 can (13½ oz) Light coconut milk
1 can (14½ oz) Diced tomatoes, undrained
¼ cup Cilantro, coarsely chopped
1 tablespoon Lime juice
Combine the spices with half the salt in a small bowl and rub into the fish. Heat half the oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the fish and cook for 2 minutes, until browned on all sides. Remove fish from the pot and keep warm.
Add the remaining oil to the pot. Add the onion and the bell pepper and cook until the veggies soften, about 3-4 minutes, stirring frequently. Add the Mad Dog 357 Reaper Puree and stir to coat the veggies. Then, add the thyme leaves and garlic and cook for about 30 seconds, until the garlic is fragrant.
Pour in the coconut milk with the tomatoes, remaining salt, and return the fish to the post. Simmer for 5-8 minutes, until the fish is cooked through. Stir in the cilantro and the lime juice, and remove from the heat to serve.