Cajun-Spiced Moqueca with Coconut and Cilantro

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

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Ingredients

1 lb white fish fillets (cod or snapper)
1 cup coconut milk
1 cup diced tomatoes
1 medium, sliced yellow bell pepper
1 medium, sliced onion
3, minced garlic cloves
1/2 cup, chopped fresh cilantro leaves
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp cajun seasoning
to taste salt
to taste black pepper

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Instructions

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.
Step 2: Stir in 1 tbsp Cajun seasoning and cook for 1 minute until aromatic.
Step 3: Add 1 cup diced tomatoes and 1 cup coconut milk to the skillet, bringing the mixture to a gentle simmer.
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.
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.