Adapted from Bake Until Bubbly, Clifford A. Wright
Ingredients
2 T red palm (dendê) oil or sub walnut oil w/ pinch paprika or sub 1 T olive oil mixed with 1 T Styrian pumpkin seed oil w/ pinch of paprika
2 medium onions, roughly chopped
1½ lbs tomatoes, seeds gently squeezed out (I was not thorough), cut into wedges (the more freshly picked the better)
6 garlic cloves, roughly chopped
1 fresh hot pepper, chopped, optional (we just used cayenne on the finished dish)
2 lbs mahi mahi, cut into sized sized chunks (can sub yellowtail or sea bass)
1 14 oz can coconut milk
2-3 T freshly squeezed lemon juice
2 T chopped flat leaf parsley or cilantro (I used cilantro)
salt and pepper to taste
2 small-medium zucchini, sliced into moderately thick rounds
2-3 small-medium sized tomatoes, sliced into wedges
Instructions
Preheat the oven to 350 F.
Place the onion, tomatoes, garlic and chile pepper (if using) in a blender and puree until smooth. Set aside.
The original recipe of course calls for a stovetop-safe casserole dish; I used a large oven-safe skillet. However, for the recipe as written, I think a 5-6 quart Dutch oven would work best. Whichever pan you choose, make sure it is safe on the stove and in the oven. Heat it up over medium heat, adding the oil when it gets hot. Add the paprika (if using) and when the oil shimmers, add the onion-tomato mixture.
Cook for 5 minutes at a brisk simmer and add the zucchini. Cook until the zucchini are getting tender but are still firm. Mix in the coconut milk, lemon juice, parsley or cilantro and salt/pepper to taste. Add the fish and the tomato wedges and mix gently. Cover firmly with foil or with a heavy lid and place in the oven. Bake until the fish begins to flake, about 15 minutes. Serve with a fluffy long grain rice such as Basmati.
Recipe by The Spiced Life at https://www.thespicedlife.com/brazilian-mahi-mahi-stew/