Spicy Seafood Skillet

Servings 6 servings


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 medium green bell pepper de-seeded, de-ribbed and cut into strips
  • 1 medium red bell pepper de-seeded, de-ribbed and cut into strips
  • 4 cloves garlic pressed
  • 1 teaspoon chopped and de-seeded jalapeno pepper optional
  • 1 cup white wine or use low sodium chicken broth
  • 1 cup clam juice
  • 1 28-oz. can diced tomatoes
  • 1 bay leaf
  • 1/4 cup lime juice
  • 2 pounds firm white fish fresh or frozen, cut into chunks
  • 1 pound medium shrimp peeled and deveined
  • 3/4 cup chopped cilantro
  • 3 green onions chopped


  • Heat the oil in a large Dutch oven over medium heat. Add onion and sauté until translucent. Add bell peppers and sauté for 3 minutes or until tender-crisp. Add garlic, jalapeno (if using), wine (or broth), clam juice, tomatoes, bay leaf and lime juice; blend well. Bring mixture to a boil then reduce heat and simmer for 15 minutes. Add white fish and shrimp and cook for 5 to 7 minutes or until shrimp have turned pink. Remove bay leaf then add chopped cilantro and green onions; stir and serve.


SERVING SUGGESTION: A big spinach salad and garlic toast.
VEGETARIAN: Skip the fish/seafood and use extra-firm tofu instead. Use vegetable broth instead of clam juice.
KOSHER: Omit shrimp and add another pound of white fish. Use vegetable broth instead of clam juice.
GLUTEN FREE: Make sure wine (or broth), clam juice and tomatoes are gluten-free.
NUTRITION: Per Serving: 351 Calories; 7g Fat; 45g Protein; 19g Carbohydrate; 3g Dietary Fiber; 180mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. Points: 8
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