Marinate the Fish:
In a bowl, combine the fish fillets with lime juice, half of the minced garlic, salt, and pepper. Let the fish marinate for at least 15 minutes.

Prepare the Vegetables:
While the fish is marinating, prepare your vegetables by slicing the onions, bell peppers, and tomatoes.

Cook the Stew:
In a large skillet or pot, heat the dendê oil over medium heat. Add the remaining garlic and sliced onions, cooking until the onions are translucent.
Add the bell peppers and cook for an additional 5 minutes, until they start to soften.
Layer the sliced tomatoes over the onions and peppers, and sprinkle with paprika if using. Cook for about 5 minutes, until the tomatoes begin to break down.

Add the Fish and Simmer:
Gently place the marinated fish, along with any remaining marinade, on top of the vegetables. Pour the coconut milk over the fish and vegetables. If using hot peppers, add them now.
Cover and simmer gently over low heat for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.

Garnish and Serve:
Once the fish is cooked, sprinkle the moqueca with chopped cilantro and green onions. Give the stew a gentle stir to mix in the herbs without breaking up the fish.

Serve:
Serve hot, accompanied by white rice or farofa (toasted cassava flour mixture) to soak up the delicious sauce.