Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
Add the fish fillets, cover partially and let simmer for about 15 minutes.
Sprinkle with cilantro and serve hot with rice and yuca or patacones.
*I like to use a firm white fish, such as swordfish , sea bass, trout, halibut or cod to make this stew. But, you could also use red snapper or even tilapia.*For a variation you can add shrimp, clams or scallops to the stew.