| 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”