- 1 teaspoon finely grated lemon zest, (divided)
- 1 teaspoon finely grated lime zest, (divided)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 4 tablespoons chopped fresh cilantro, (divided)
- 1 pound firm mild white fish, (such as cod, snapper, or halibut, cut into 1/2-inch to 3/4-inch pieces)
- 1 pound large shrimp, (peeled and deveined)
- 1 tablespoon coconut oil
- 1 large onion, (sliced)
- pinch sea salt
- 2 cloves garlic, (minced)
- 1 14-ounce can diced tomatoes
- 1 14-ounce can full-fat coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 to 1/2 teaspoon cayenne pepper, (depending on how spicy you like your stew)
- In a large, non-reactive bowl, combine 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the lime zest, the lemon and lime juices, and 2 tablespoons of the chopped cilantro. Toss in the fish and shrimp and refrigerate, covered, for 30 minutes.
- Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add the onion and a pinch of salt and sauté for 10 minutes, or until translucent and softened but not browned. Add the garlic and sauté for 30 seconds more.
- Add the tomatoes, coconut milk, fish sauce, and cayenne pepper and simmer, covered, for 10 minutes.
- Add the fish and shrimp, along with the marinade to the pot. Bring to a simmer and cook for another 6-8 minutes, or until the fish starts to flake and the shrimp are cooked through
- Serve the stew garnished with the remaining cilantro and citrus zest.