Pan-Seared Moqueca Baiana with Coconut Milk and Cilantro

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

A fragrant Brazilian seafood stew featuring firm white fish simmered in coconut milk, palm oil, tomatoes, and fresh cilantro. This brazilian (gluten free) ready in about 40 minutes pairs lime juice, salt, black pepper 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

Instructions

  1. Step 1: In a bowl, toss 1 lb firm white fish pieces with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp dendê (red palm) oil in a large skillet over medium heat until shimmering. Add 1 medium thinly sliced yellow onion, 1 sliced red bell pepper, and 3 minced garlic cloves, sautéing for 5-6 minutes until softened and fragrant.
  3. Step 3: Stir in 2 diced medium fresh tomatoes and cook for 4 minutes until they start breaking down.
  4. Step 4: Add the marinated fish pieces and pour in 1 1/2 cups coconut milk, gently stirring to combine. Cover and simmer on low heat for 10-12 minutes until the fish is cooked through and the sauce is slightly thickened.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 chopped green onions. Serve hot with white rice.

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Frequently asked questions

How long does Pan-Seared Moqueca Baiana with Coconut Milk 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 Pan-Seared Moqueca Baiana 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 lime juice from drying out.

Can I substitute ingredients in Pan-Seared Moqueca Baiana 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 Moqueca Baiana 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.

Is Pan-Seared Moqueca Baiana with Coconut Milk and Cilantro gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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