Caribbean Fish Stew Recipe

After a trip to the Islands, Clay was craving something tropical and healthy for dinner. Here’s a great treat!

Caribbean Fish Stew

2 15 oz cans Diced Tomatoes (no salt added)
1 6 oz can Tomato Sauce (no salt added)
1 Cup Vegetable Stock
1/2 Can Coconut Milk
1 Red Onion – chopped
2 Cloves Garlic – chopped
2 Red Peppers (sweet) – chopped
1 Jalepeno Pepper – chopped (seeds and ribs included)
1 pound Fish (Monk Fish, Red Snapper, Swordfish or Mahi Mahi – firm fish that won’t flake), Shrimp, Scallops or a combination.

Cliantro for garnish

Saute onion and garlic in a splash of olive oil until they begin to soften. Add red and hot peppers and cook for 3 minutes. Add tomatoes, tomato sauce and vegetable stock. Cook for 10 minutes to create sauce. Add fish, shrimp, and/or scallops and cook until firm, about 7 minutes.

Stir in coconut milk just and heat through.

Serve over rice and garnish with cilantro.

Mmmmm….

Eliz Greene is the author of The Busy Woman’s Guide to a Healthy Heart. Drawing on her experience surviving a massive heart attack while seven-months pregnant with twins, struggling to lose the 80 pounds gained during her pregnancy, and her background as an adaptive movement specialist, Eliz developed simple strategies and tips to help other busy women be more active, eat better and manage your stress.

As the Director of the Embrace Your Heart Wellness Initiative, Eliz travels the country energizing and inspiring audiences in keynotes and workshops on women’s heart health. She writes one of the top 100 health and wellness blogs. Find more at www.EmbraceYourHeart.com.