Brazilian Fish Stew

2 Lb tilapia fillets (cut in cubes)
1 tsp. Freund’s House Seasoning
2 Tbs. Freund’s (pareve) Garlic Butter
1 Tbs. Extra Virgin Olive Oil
1 can (16 oz.) diced tomatoes
2 medium onions (chopped)
4 large bell peppers (sliced)
1 can (16 oz) Coconut milk (or non-dairy creamer)
3 Tbs. fresh squeezed lime juice
1 Tbs. ground cumin
2 tsp fresh minced garlic
½ tsp. Kosher Salt
1 tsp. black pepper
1 bunch fresh Cilantro (chopped)
or ¼ cup dried cilantro

In a bowl stir together the lime juice, cumin, paprika, garlic, salt, Freund’s House Seasoning, and Black Pepper.
Add the tilapia cubes to the mixture in the bowl and toss well to coat, then cover and set aside for at least 20 minutes (or in the refrigerator over night. )
Place a heavy bottom pot over medium-high heat, add the olive oil and onions. Sautee for about 1-2 minutes, then reduce the heat to medium.
In layers, and the bell peppers, tilapia and diced tomatoes to the pot.
Pour the coconut milk over the mixture inside the pot, then cover the pot and simmer for 15 minutes, stirring occasionally.
Turn flame off and let stand for 10 minutes. Serve.