2 large or 4 small pieces of sea bass or mullet
salt, pepper, and lime juice to taste
6 ripe green bananas
1/4 cup of olive oil
1 garlic clove, minced
3 cups of water
to taste salt
Chopped onion and parsley for garnish
2 large or 4 small pieces of sea bass or mullet
salt, pepper, and lime juice to taste
6 ripe green bananas
1/4 cup of olive oil
1 garlic clove, minced
3 cups of water
to taste salt
Chopped onion and parsley for garnish
Season the fish with salt, pepper, and lime juice
Set aside
Cut off the banana stems, peel them with a knife, and cut them into thirds
Brown the olive oil, add the garlic and bananas, sauté for 2 minutes, then add the water, letting it simmer until the green banana is almost cooked (test with a fork) - when the green banana cooks, the water will turn blue
Add the fish pieces and finish cooking - takes about 10 minutes
Check the salt and sprinkle with chopped onion and parsley
Serve with cassava flour
Noteworthy: The dish turns blue due to the tannins released by the banana
If using cast-iron skillet, the blue color will intensify
If desired, add tomato sauce for a different color, some drops of hot pepper or 1 red pepper
The fish is placed on the plate, the broth is massaged, mashed banana is joined with cassava flour, and the pirão is made right in the plate.
