• 1.5 lbs.  Firm White Fish: Ling Cod, Halibut or Tilapia, cut in two inch pieces
•  Juice of 2 limes
• 1.5 tbsp.  Pimenton (Smoked Paprika) 
• 1.25 tsp.  Sea Salt  
• 1/2 tsp  black pepper 
• 1 tbsp.  Ginger, minced
• 4  Garlic Cloves, Minced
• 2  large shallots, chopped fine
• 2  Green Onions, Chopped
• 2 tbsp. extra virgin olive oil 
• 1  Red Pepper, cut in 1/2" wide strips
• 1  Orange Pepper, cut in 1/2" wide strips
• 1 pinch  Red Chili Flakes
• 1/2 cup  Oven Roasted Tomatoes, drained
• 1 can  Roland Coconut Milk 
• 1 can  Hearts of Palm, drained and cut in 1/2" rounds 
• 1/2 cup  fresh cilantro, chopped

1. Prepare marinade for fish: combine lime juice, pimenton, salt, pepper and half of
chopped garlic, ginger and shallots.
2. Place fish pieces in glass baking dish and pour marinade over. Cover and let stand 2-3
hours, refrigerated.
3. Heat olive oil in Dutch oven or soup pot with lid. Add remaining ginger, garlic,
shallots, scallions and chili flakes. Saute lightly over medium heat, 2-3 minutes until
fragrant.
4. Add peppers and tomatoes and saute over medium heat 6-8 minutes.
5. Layer fish pieces on top of peppers and tomatoes, drizzle with marinade.
6. Add hearts of palm then drizzle coconut milk over top. Sprinkle with cilantro.
7. Bring to gentle boil over medium heat, then reduce heat, cover, and simmer 20-25
minutes until bubbly and fragrant.
8. Adjust salt and pepper and red chili flakes. Ladle into serving bowls.
9. Garnish with cilantro and serve with crusty French Bread.