For the fish

• 2 pounds firm white fish (such as cod, halibut, black cod, sea bass, tilapia)
• juice from 1 lime
• 2 garlic cloves, grated or finely chopped
• 1/2 teaspoon Kosher salt

For the sauce

• 2 tablespoons olive oil
• 1 medium yellow or red onion, thinly sliced
• Kosher salt and freshly ground pepper
• 1 green bell pepper, diced or thinly sliced
• 1 red bell pepper, diced or thinly sliced
• 1 red chili, chopped or diced (adjust heat to preference)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons dendê oil, divided
• 3 small/medium-sized tomatoes (about 1 pound), chopped or 2 cups canned crushed tomatoes
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (optional)
• 1/2 cup fish or chicken stock
• 1 14–oz can full-fat coconut milk
• 1/2 cup chopped fresh cilantro or green onions
• lime wedges for serving