| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | American | Fish and se, Main course | 6 | Servings |
INGREDIENTS
| 6 | Thick fish steaks; seabass; pompano or grouper | |
| 1 | lb | Small shrimp; cleaned and deveined |
| 2 | lg | Onions |
| 1 | Green bell pepper | |
| 5 | Whole tomatoes | |
| 3 | tb | Olive oil |
| 1 | c | Coconut milk |
| 4 | tb | Dende oil* |
| 3 | tb | Chopped parsley |
| 3 | tb | Chopped fresh cilantro |
| Hot red pepper to taste | ||
| Salt to taste | ||
| 2 | tb | 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. Even if you don't use the Dende oil, it is still delicious. This is a dish from northeast Brazil *Dende, a thick dark orange oil, is an essential ingredient in Bahian cooking.It can be found in ethnic South American stores. Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 09, 1997
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