Ingredients:

• 4 (6oz) skinless cod, halibut, or black seabass fillets, cut into large chunks
• 1 Tbsp grated lime zest
• 2 Tbsp lime juice
• 2 Tbsp coconut oil or grapeseed oil
• 1 medium yellow onion, thinly sliced
• 1 medium bell pepper (red, yellow or orange), thinly sliced (seeds and stem removed)
• 3 medium garlic cloves, minced
• 1 tsp paprika
• 1 tsp ground coriander
• 1 (15oz) can diced tomatoes, drained (or 4 medium tomatoes, chopped)
• 1 cup fennel, thinly sliced
• 1 (15oz) can coconut milk (lite preferable)
• Salt and pepper to taste

Directions:

1. In a bowl, combine fish and lime zest and juice. Set aside for 5-10 minutes (no more than 20).
2. In a large wok or dutch oven, heat the coconut oil.
3. Add the onion, bell pepper, and stir until vegetables soften, about 7 minutes.
4. Add half of the garlic, paprika, coriander, tomatoes and salt.
5. Cook, stirring occasionally, about 5 minutes.
6. Add the coconut milk and bring to a simmer.
7. Add the fennel and fish and simmer for about 5-8 minutes, moving the fish around to ensure it is opaque throughout and flakes easily with a fork.
8. Remove from heat and serve with additional lime juice.