Cut the Opah or Halibut fillets into chunks and peel/devein the jumbo prawns.

Finely chop the sweet onions, mince the heirloom garlic, dice the tomatoes, and thinly slice the bell peppers.

In a large bowl, season the fish and prawns with smoked paprika, ground cumin, ground coriander, ground ginger, sea salt, and freshly ground rainbow peppercorns. Ensure they are evenly coated. Set aside.

In a large, deep skillet or pan, heat the red palm oil (Dendê oil) over medium heat until it's hot but not smoking.

Add the finely chopped onions to the hot oil and sauté until they turn translucent, then add the minced garlic. Stir and cook until fragrant, about 1-2 minutes.

Toss in the thinly sliced bell peppers and diced tomatoes. Cook for another 3-4 minutes until the vegetables start to soften.

Carefully add the seasoned fish and prawns into the skillet with the vegetables. Gently stir to combine everything.

Once the seafood is just starting to cook through, pour in the creamy coconut milk. Stir gently to combine without breaking the fish.

Reduce the heat to low and let the mixture simmer gently for about 10-12 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed with more salt, pepper, or spices.

Squeeze freshly squeezed lime juice over the dish for a hint of acidity. Stir it gently.

Once the seafood is cooked through and tender, remove the skillet from heat.

Serve the Bala Baiana hot, garnished with freshly chopped cilantro for a vibrant touch.