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Brazilian Halibut with Coconut-Lime Sauce

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Brazilian Halibut with Coconut-Lime Sauce

Brazilian Halibut with Coconut-Lime Sauce

Jessica Braider
This fish stew is inspired by a traditional Brazilian dish called Moqueca. The flavors are bright and comforting, while also being mellow enough for more skeptical eaters.
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Brazilian, Latin American
Servings 4 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 lime juice only, about 2 Tbsp.
  • 1 1/2 lbs. halibut fillet, skin removed and cut into 1-inch chunks - have the fishmonger do this, if possible, or use other thick white fish fillet or boneless, skinless chicken breasts
  • 1 yellow onion chopped
  • 1 yellow bell pepper diced
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1/2 cup light coconut milk (or use any variety)
  • 1 tomato diced
  • 3/4 tsp. salt


  • In a flat dish with sides, combine 1 Tbsp. oil with all the lime juice. Marinate the fish in the mixture while the other ingredients are cooking (or marinate it in the refrigerator for up to 2 hours).
  • In a large heavy skillet, heat the remaining oil over medium heat, and sauté the onions, peppers, and garlic for 5 - 7 minutes, until the vegetables are just tender.
  • Add the fish to the skillet and pour the marinade and coconut milk over it. Add the tomatoes to the pan and sprinkle the salt over everything.
  • Simmer the fish for 8 – 10 minutes until it is cooked through and flakes easily, flipping it halfway through the cooking time. Serve it hot.

Slow Cooker Directions

  • Place all the ingredients in the slow cooker and stir to combine. (There's no need to marinate first.) Cook on low for 8 - 10 hours or on high for 4 - 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Juice the lime, cut the fish (if necessary) or chicken and refrigerate, chop the onion, dice the bell pepper and tomato, peel the garlic.
Scramble Flavor Booster: Add the zest of one lime to the marinade.
Tip: Coconut milk, the liquid that comes from the grated flesh of a mature coconut, should not be confused with coconut water which is a clear liquid found inside young green coconuts. You can use the remainder of your coconut milk in smoothies, soups, as the liquid for cooking rice, or even as coffee creamer.
Nutritional Information Per Serving (% based upon daily values): Calories 299, Total Fat: 13g, 20%; Saturated Fat: 3g, 16%; Cholesterol: 55mg, 18%; Sodium: 536mg, 22%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 42g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Carb, Low Fat, Main Dish, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter
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