Portion Size: 1 cup Fish Stew over ½ c. rice 

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 boneless fillet of fish and 1 pounds of assorted shellfish, shells removed.	3 oz. of fillet each. (shelled shellfish is optional)
3 garlic cloves, minced
¼ cup lemon juice
1 teaspoon lemon zest	Wash lemon before zesting.
½ teaspoon salt
1/2 teaspoon pepper
1 large onion, finely sliced	Wash, peel and slice
1 green pepper	Wash, trim and dice
1 red pepper	Wash, trim and dice
2 large fresh tomatoes	Wash, trim and dice
1 teaspoon coriander
1 (6 oz.) can tomato paste
¼ cup olive oil
2 cups light coconut milk
2 cups cooked brown rice	See recipe in cookbook for brown rice
¼ cup Fresh parsley	Wash, trim and chop

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Rinse fish and place in a bowl with garlic, lemon juice, salt and pepper
2	Marinate in refrigerator for 15 minutes
3	Place oil in pan and sauté onion, green pepper, red pepper, until tender
4	Add tomatoes, coriander, and tomato paste
5	Bring to boil and add fish and shell fish. Add coconut milk and heat through.	Lower heat to medium and cook for 5 to 7 minutes. Cook until internal temperature reaches 165° F for 15 seconds.
6	Serve hot over brown rice.
7	Garnish with lemon zest and parsley .