Combine the cod, the freshly squeezed lime juice, extra-virgin olive oil, sea salt and pepper in a bowl. Cover with saran wrap and refrigerate for 20 minutes.

Chop your onion, bell peppers and cilantro.

In a large skillet, place extra-virgin olive and turn onto high heat. Add the fish and cook until it is cooked through and has a light golden brown color. Remove from the skillet and set aside.

Reduce the stove to medium high and heat and additional 1 1/2 tbsp olive oil in the same skillet. Add minced garlic and chopped onion. Sauté for about 1-2 minutes. Add chopped red bell peppers. Sauté for about 2-3 more minutes.

In a pot add full can of coconut oil and 1-2 cups of seafood broth. Add in the fish and veggies. Add in more seasoning. I have it on high heat for a few minutes then reduce to to low-to medium heat with a cover for 15-25 minutes.

When you feel it is ready to serve, pour into bowl and top with cilantro. Enjoy!