Instructions

1. For best results with this recipe, use a small frying pan with high sides so the fish pieces will be surrounded by liquid when you add them. I used an 8 inch pan.
2. Heat olive oil in small frying pan, add chopped red onion or shallot and saute over medium heat about 3-4 minutes, until onions are soft and starting to brown.
3. Add chopped red bell peppers, diced tomatoes with juice, finely minced fresh garlic, and red pepper flakes.
4. Let mixture simmer 10 minutes over medium-low heat, until garlic is cooked and flavors are well-blended.
5. While stew mixture simmers, zest and juice the lemon, and chop the cilantro.
6. Cut fish fillets into 1 inch pieces and blot dry with paper towel if needed.
7. Add lemon zest, lemon juice, and 1/4 cup chopped cilantro to stew mixture, then add fish pieces and gently stir to combine.
8. Let stew simmer 5-7 minutes or until fish is barely turning opaque and some liquid from the fish is being released into the stew.
9. Stir again, season to taste with salt and fresh ground black pepper and serve hot, with additional chopped cilantro for garnish if desired.

Recipe courtesy of Kalyn's Kitchen
https://kalynskitchen.com/recipe-for-spicy-red-fis...