Instructions: * Note: Coconut milk can be purchased in specialty stores or combine 1 cup shredded fresh coconut or packaged sweetened flaked coconut and 1 cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheese cloth, squeezing to remove all liquid from the coconut.

In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, 1/4 teaspoon Tabasco pepper sauce and 1/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes.

In large skillet, over medium-high heat, heat oil; saute onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, 1 teaspoon Tabasco pepper sauce and 1/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer 10 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over rice.

This recipe yields 10 servings.

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