Moqueca-Style Coconut Fish Stew with Lime and Cilantro

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

A fragrant Brazilian seafood stew with tender fish simmered in coconut milk, lime juice, and fresh cilantro for a vibrant tropical flavor. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets (snapper or cod), lime juice, salt 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: 20 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1.5 pounds white fish pieces with 3 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion, 1 medium thinly sliced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 1 can (13.5 ounces) coconut milk and 2 diced tomatoes to the skillet. Bring the mixture to a gentle simmer.
  4. Step 4: Gently add the marinated fish pieces into the skillet, cover, and cook for 10-12 minutes until the fish is opaque and flakes easily.
  5. Step 5: Stir in 1/2 cup chopped fresh cilantro and 2 sliced green onions. Remove from heat and let the stew rest for 5 minutes before serving with rice.

Frequently asked questions

How long does Moqueca-Style Coconut Fish Stew with Lime and Cilantro take to make?

Total time is about 40 minutes (20 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 Moqueca-Style Coconut Fish Stew with Lime and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Moqueca-Style Coconut Fish Stew with Lime 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 Moqueca-Style Coconut Fish Stew with Lime 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 Moqueca-Style Coconut Fish Stew with Lime 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.

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