Brazilian Moqueca de Peixe (Coconut Fish Stew)

Moqueca comes from Brazil's Bahia coast, where dendê palm oil, coconut milk, and a colorful trio of peppers turn simple white fish into something that tastes like a celebration. We lime-marinate the fish briefly before it goes into the pot, which firms it up and keeps it from breaking apart as it simmers gently in the coconut broth.

The finished stew is naturally low in carbohydrates since it leans on peppers, onion, and tomato rather than starch, and it's gluten-free as written with no flour or thickeners needed — the coconut milk does that work on its own. Ladle it into bowls as-is, or spoon it over rice if you want a heartier plate; either way, the lime and cilantro at the end keep the richness of the coconut milk from feeling heavy.