2 large fish fillets or 4 small ones of sea bass or wahoo
salt, pepper, and lime juice to taste
6 green bananas
1/4 cup of olive oil
1 minced garlic clove
3 cups of water
salt to taste
Chopped onions and parsley for garnish
2 large fish fillets or 4 small ones of sea bass or wahoo
salt, pepper, and lime juice to taste
6 green bananas
1/4 cup of olive oil
1 minced garlic clove
3 cups of water
salt to taste
Chopped onions and parsley for garnish
Season the fish with salt, pepper, and lime juice
Set aside
Cut off the banana ends, peel them, and cut them into thirds
Heat the olive oil in a pan, add the garlic and bananas, cook for about 2 minutes, then add the water, letting it simmer until the banana is almost cooked (test with a fork) - when the green banana cooks, the water will turn blueish
Add the fish fillets and finish cooking - takes about 10 minutes
Check the seasoning and sprinkle with chopped onions and parsley
Serve with manioc flour
Serves 4
Note: The dish turns blue due to the tannins released by the banana
If using cast-iron cookware, the color will intensify
Optional: Add tomato sauce for a different color, some drops of hot pepper or 1 red bell pepper - serve with a fish fillet on the plate, the broth, mashed banana, and manioc flour, and make the pirão right in the plate.
