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Ingredients1 h 32 m servings 383 cals
Original recipe yields 8 servings
- Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
- Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.
Per Serving: 383 calories; 24.5 g fat; 9.4 g carbohydrates; 33.3 g protein; 133 mg cholesterol; 216 mg sodium. Full nutrition