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In a large skillet, heat a generous splash of olive oil. Once hot, add the marinated tilapia fillets for a quick sear. Make sure not to cook them too long, as tilapia is delicate and can break apart easily. Similarly, add the shrimp and cook until they just change color. The goal is to seal in the moisture without overcooking.
Creating the Creamy Sauce
Using the same skillet, add more oil if needed, then sauté 1.5 onions, sliced into half-moons, for about two minutes. Next, toss in half a green bell pepper and half a red bell pepper; cook for another two minutes. After the peppers have softened, integrate 340 grams of tomato sauce and 200 ml of coconut milk, allowing the mixture to simmer for another two minutes.