Pan-Seared Fish Moqueca with Coconut Milk and Cilantro

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

A vibrant Brazilian seafood stew featuring pan-seared white fish simmered in a fragrant sauce of coconut milk, tomatoes, peppers, and fresh cilantro. This brazilian-inspired seafood ready in about 35 minutes pairs divided salt, divided black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 white fish fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add fish fillets and sear for 3-4 minutes per side until golden brown and just cooked through. Remove fish and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, 1 thinly sliced medium onion, and 1 thinly sliced red bell pepper. Sauté for 5 minutes until softened.
  4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 14 oz diced tomatoes and cook for 4 minutes to reduce slightly.
  5. Step 5: Pour in 1 cup light coconut milk, 1/2 cup chopped fresh cilantro, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5 minutes until sauce thickens.
  6. Step 6: Return the seared fish fillets to the skillet, spooning sauce over them. Cook for 2 more minutes to meld flavors.
  7. Step 7: Remove from heat and drizzle with 2 tbsp fresh lime juice. Serve immediately with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Fish Moqueca with Coconut Milk 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 Pan-Seared Fish Moqueca with Coconut Milk 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 divided salt from drying out.

Can I substitute ingredients in Pan-Seared Fish Moqueca with Coconut Milk 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 Pan-Seared Fish Moqueca with Coconut Milk 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 Pan-Seared Fish Moqueca with Coconut Milk 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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