1/4 cup lime juice
1.5 tablespoons cumin
1.5 tablespoons paprika
1 tablespoon minced garlic
1/2 tablespoon salt
1/2 tablespoon pepper
2 pounds tilapia fillets, cut in quarters (they can be frozen, just thaw slightly to cut)
1 tablespoon olive oil
2 bell peppers (green & red)
14 ounces diced tomatoes, drained
14 ounces light unsweetened coconut milk
1 handful fresh cilantro, chopped (optional)
Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or so.
Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they are tender, about 3 minutes. Add the tomatoes and marinated tilapia and mix them in.
Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.
In the last few minutes, stir in the cilantro (optional).
When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve over white rice.