Belizean Sere Recipe
347kcal
Ingredients
- 2 lbs fresh fish fillets cut into bite-size pieces
- 1 lb shrimp peeled and deveined
- 1/4 cup lime juice
- 2 cloves garlic minced
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 can 14 oz coconut milk
- 1 tbsp vegetable oil
- 1 tbsp Belizean recado paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked rice
- Lime wedges for serving
Equipment
- large bowl
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- In a large bowl, combine the fish, shrimp, lime juice, and garlic. Toss to coat and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
- Add the recado paste, salt, and black pepper and cook for an additional 2 minutes, until fragrant.
- Add the fish and shrimp mixture to the pot and stir to combine.
- Add the coconut milk and bring the mixture to a simmer. Reduce the heat to low and simmer for 15-20 minutes, until the fish and shrimp are cooked through.
- Serve the Belizean Sere over cooked rice and garnish with lime wedges.
Nutrition
Calories347kcalCarbohydrates13gProtein38gFat17gSaturated Fat10gCholesterol167mgSodium520mgPotassium865mgFiber2gSugar2g