Ingredients
- 1½ lb firm white fish fillets (such as snapper, tilapia, or mahi-mahi), cut into large chunks
- 1 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 1 red or green bell pepper, sliced
- 2 garlic cloves, minced
- 1 lb fresh okra, sliced into ½-inch rounds
- 2 large ripe tomatoes, chopped (or 1 can [14.5 oz] diced tomatoes with juice)
- ½ cup coconut milk (optional but adds a delicious Caribbean flavor)
- ½ cup water or fish/vegetable broth
- ½ tsp dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1 mild chili pepper or a dash of hot pepper (optional)
- Fresh cilantro or culantro for garnish (optional)
In a bowl, toss the fish pieces with lemon juice, salt, and pepper. Set aside while preparing the base.
In a large pot, heat the oil over medium heat. Add onion, bell pepper, and garlic. Cook for 5–6 minutes until soft and fragrant. Stir in the okra and chopped tomatoes. Cook for another 5–7 minutes, stirring occasionally.
Add the coconut milk (if using), water or broth, thyme, bay leaf, and chili (if using). Mix well.
Gently place the fish chunks on top of the stew. Lower the heat, cover, and simmer for 12–15 minutes, or until the fish is cooked through and flaky.
Adjust salt and pepper to taste. Remove bay leaf. Garnish with fresh cilantro if desired.
Serve hot over white rice with a side of sweet fried plantains for a full tropical experience.
Fresh Tip: This dish captures the coastal, Afro-Caribbean flavors found throughout South Florida and the Bahamas. The coconut milk balances the natural texture of the okra and creates a rich, flavorful broth.