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- To a food processor, add half the cilantro, 2 tbsp lime juice, jalapeño, onion and garlic. Process until smooth and set aside.
- In a large, deep skillet on medium, heat oil. Add rice and toast, stirring constantly, until golden and blistered, about 5 minutes.
- Stir in paprika and chile powder. Stir in cilantro mixture, thyme, 1 cup water and broth and bring to a gentle boil. Cover and reduce heat to low; simmer until rice is tender, about 40 minutes.
- (NOTE: Check on liquid, if needed add a bit more water, and stir often to prevent sticking. Test doneness of rice after 20 minutes and every 10 minutes after that.)
- When rice is soft, stir in tomatoes. Cover and simmer for about 5 minutes, until tomatoes soften. Add fish by nestling pieces down into the rice mixture; do not stir.
- Cover and gently steam for 12 to 18 minutes, depending on thickness of fillet, until fish flakes easily with a fork.
- Meanwhile, to a blender or food processor, add remaining 2 tbsp lime juice, remaining cilantro leaves and coconut milk; blend until smooth.
- Remove and discard thyme sprigs.
- Divide stew among serving bowls and drizzle coconut mixture over top, dividing evenly.
- Serving Size 1 1/2 cups and 2 pieces of fish
- Calories 253
- Carbohydrate Content 31 g
- Cholesterol Content 47 mg
- Fat Content 8 g
- Fiber Content 2 g
- Protein Content 15 g
- Saturated Fat Content 5 g
- Sodium Content 256 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g