Brazilian Moqueca with Coconut Broth and Crispy Yuca Fries

Ingredients

• 10 oz halibut fillets, skin-on, 1-inch thick
• 0.75 cup coconut milk, full-fat, unsweetened
• 0.75 cup diced tomatoes, fresh or canned
• 1 whole red bell pepper, sliced into strips
• 0.5 whole yellow onion, thinly sliced
• 0.25 cup fresh cilantro, chopped, divided
• 3 tbsp lime juice, fresh squeezed
• 3 whole garlic cloves, minced
• 1 whole jalapeño pepper, minced
• 1 tsp fresh ginger, grated
• 2 tbsp dendê palm oil, or substitute olive oil
• 0.5 tsp sea salt
• 0.25 tsp black pepper, freshly cracked
• 8 oz yuca root, peeled, cut into fries
• 2 tbsp avocado oil, for frying yuca

Instructions

1. 1

   Pat halibut fillets dry and season with salt, pepper, and half the cilantro. Set aside.

2. 2

   Boil yuca fries in salted water for 12-15 minutes until tender but still firm. Drain and pat dry.