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- Adapted from Bake Until Bubbly, Clifford A. Wright
- 2 T red palm (dendê) oil or sub walnut oil w/ pinch paprika or sub 1 T olive oil mixed with 1 T Styrian pumpkin seed oil w/ pinch of paprika
- 2 medium onions, roughly chopped
- 1 1/2 lbs tomatoes, seeds gently squeezed out (I was not thorough), cut into wedges (the more freshly picked the better)
- 6 garlic cloves, roughly chopped
- 1 fresh hot pepper, chopped, optional (we just used cayenne on the finished dish)
- 2 lbs mahi mahi, cut into sized sized chunks (can sub yellowtail or sea bass)
- 1 14 oz can coconut milk
- 2-3 T freshly squeezed lemon juice
- 2 T chopped flat leaf parsley or cilantro (I used cilantro)
- salt and pepper to taste
- 2 small-medium zucchini, sliced into moderately thick rounds
- 2-3 small-medium sized tomatoes, sliced into wedges
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2248g | |
| Calories 1788 | |
| Calories from Fat 778 | 44% |
| Total Fat 92.41g | 116% |
| Saturated Fat 76.89g | 308% |
| Trans Fat 0.0g | |
| Cholesterol 662mg | 221% |
| Sodium 896mg | 37% |
| Potassium 6663mg | 190% |
| Total Carbs 64.83g | 17% |
| Dietary Fiber 12.9g | 43% |
| Sugars 27.5g | 18% |
| Protein 185.4g | 297% |
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