- In large bowl, gently toss together fish, lemon juice, garlic, pepper flakes and half each of the salt and pepper. Refrigerate for 30 minutes.
- Meanwhile, heat oil in small Dutch oven or high-sided skillet set over medium heat; cook onion, red and yellow peppers, paprika, and remaining salt and pepper for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in tomatoes; cook for about 5 minutes or until tomatoes start to soften. Remove from heat.
- Add fish with marinade and green onions to pan. Blend 1/3 cup (75 mL) broth with flour until smooth; stir into pan along with remaining broth and milk.
- Return pan to medium heat. Bring to boil; reduce heat to low. Simmer for 15 to 20 minutes or until sauce is thickened slightly and fish is tender. Sprinkle with cilantro; serve with rice.
Tip: Substitute shrimp for fish if desired.