2 fish fillets (400g)
Salt and black pepper to taste
6 tablespoons of butter
1 diced onion
1 diced tomato
1/2 tablespoon of coconut oil
1/4 cup of coconut cream
1/4 cup of heavy cream
1 cup of cassava flour
2 ripe bananas, sliced
1 tablespoon of chopped cilantro
2 1/2 tablespoons of coconut oil
1 tablespoon of chopped parsley
For decoration
2 pimentos
1 tablespoon of coconut oil
2 pieces of banana leaf
2 fish fillets (400g)
Salt and black pepper to taste
6 tablespoons of butter
1 diced onion
1 diced tomato
1/2 tablespoon of coconut oil
1/4 cup of coconut cream
1/4 cup of heavy cream
1 cup of cassava flour
2 ripe bananas, sliced
1 tablespoon of chopped cilantro
2 1/2 tablespoons of coconut oil
1 tablespoon of chopped parsley
For decoration
2 pimentos
1 tablespoon of coconut oil
2 pieces of banana leaf
1
Temper the fish with salt and black pepper. Reserve
2
In a pan, melt half of the butter over medium heat
Add half of the onion and cook for 2 minutes
3
Add the tomato, coconut cream, heavy cream, and coconut oil
Cook, stirring occasionally, for 5 minutes or until the tomato is tender
4
Blend the sauce in a blender and then strain it through a fine-mesh sieve. Reserve
5
In another pan, melt the remaining butter over medium heat
Add the remaining onion and cook for 1 minute
6
Add the cassava flour and fry, stirring constantly, until golden brown
7
Add the sliced bananas and chopped cilantro
Mix well
8
Preheat a grill to high heat
Brush with coconut oil and cook the fish for 4 minutes on each side or until cooked through
9
Heat the reserved sauce with chopped parsley
Divide into two plates
10
Place the banana leaves on top of the plates, followed by the grilled fish and the banana crusted mixture
11
Close the plates like a package and decorate with pimentos
Serve with the coconut cream sauce.
