Cajun-Spiced Moqueca with Coconut and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Brazilian-inspired seafood stew cooked with fresh fish, coconut milk, and bright cilantro, layered with a warm blend of Cajun spices for a unique twist. This brazilian-inspired seafood ready in about 35 minutes pairs white fish fillets (cod or snapper), coconut milk, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves, 1 sliced medium onion, and 1 sliced yellow bell pepper, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 tbsp Cajun seasoning and cook for 1 minute until aromatic.
  3. Step 3: Add 1 cup diced tomatoes and 1 cup coconut milk to the skillet, bringing the mixture to a gentle simmer.
  4. Step 4: Season 1 lb white fish fillets with salt and black pepper, then gently nestle them into the simmering sauce. Cover and cook for 8-10 minutes until the fish is opaque and flakes easily.
  5. Step 5: Stir in 2 tbsp lemon juice and 1/2 cup chopped fresh cilantro leaves, cooking uncovered for 2 more minutes to meld flavors. Serve immediately with steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Cajun-Spiced Moqueca with Coconut and Cilantro take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cajun-Spiced Moqueca with Coconut and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Cajun-Spiced Moqueca with Coconut and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cajun-Spiced Moqueca with Coconut and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cajun-Spiced Moqueca with Coconut and Cilantro?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes