Brazilian Stuffed Peppers

In shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, l/4 teaspoon TABASCO? Pepper Sauce and l/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over medium-high heat, heat oil; saut? onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO? Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer l0 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. Makes 10 servings. * Coconut milk can be purchased in specialty stores or combine l cup shredded fresh coconut or packaged sweetened flaked coconut and l 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.