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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Dairy West African Fish and se, Main course 6 Servings

INGREDIENTS

6 Thick fish steaks, seabass
pompano or grouper
2 Onions
1 Green bell pepper
5 Whole tomatoes
3 T Olive oil
1 c Coconut milk
4 T Dende oil*
3 T Chopped parsley
3 T Chopped fresh cilantro
Hot red pepper to taste
Salt to taste
2 T Lime or lemon juice

INSTRUCTIONS

Season fish with lemon and salt. Set aside Thinly slice onions and
seeded bell pepper. Peel,seed and slice tomatoes. Cook onions in  olive
oil until translucent.Add green pepper and cook 3 minutes.Add  tomatoes
to pan and cook a few more minutes. Place fish in pan, top  with the
Dende oil, cover the pan and cook until fish is almost  cooked through.
Add chopped herbs and red pepper and cook uncovered  over high heat to
evaporate some of the liquid. Just before serving  add the coconut milk
and bring almost to a boil.  This is a dish from northeast Brazil
*Dende is a thick dark orange oil  obtained from a palm tree. It is
also used in some West African  cooking.  Note: You may add shrimp to
this dish.  Recipe by: Miriam P. Posvolsky Posted to MC-Recipe Digest
V1 #693 by  Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 27, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

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