Bass Enscopado

Name: Bass Enscopado
Yield: 5
Ingredients: 800 g of bass fillet; 2 tablespoons of lime juice; 1 large onion, cut into rings; 3 cloves of garlic, minced; 3 tomatoes, cut into rings; 1 medium green pepper, seeded and cut into rings; 1/4 cup of olive oil; 1/2 cup of coconut milk; 2 tablespoons of dendê oil; 1/4 cup of ground cumin; Salt to taste

1
800 g of bass fillet
2
2 tablespoons of lime juice
3
1 large onion, cut into rings
4
3 cloves of garlic, minced
5
3 tomatoes, cut into rings
6
1 medium green pepper, seeded and cut into rings
7
1/4 cup of olive oil
8
1/2 cup of coconut milk
9
2 tablespoons of dendê oil
10
1/4 cup of ground cumin
11
Salt to taste

Ingredients

1
800 g of bass fillet
2
2 tablespoons of lime juice
3
1 large onion, cut into rings
4
3 cloves of garlic, minced
5
3 tomatoes, cut into rings
6
1 medium green pepper, seeded and cut into rings
7
1/4 cup of olive oil
8
1/2 cup of coconut milk
9
2 tablespoons of dendê oil
10
1/4 cup of ground cumin
11
Salt to taste

Directions

1
Season the fish with lime juice and salt
2
In a large skillet, sauté the seasonings, except for the cumin in olive oil, for 10 minutes, stirring occasionally
3
Add the fish, reduce heat and cook until tender
4
Add coconut milk and dendê oil
5
Remove from heat when it starts to simmer
6
Sprinkle with cumin and serve immediately
7
Serves 5
8
308 calories per serving