Fish Wrapped in Cornmeal, Steamed (Fish Pamonha)

Name: Fish Wrapped in Cornmeal, Steamed
Yield: 4
Ingredients: 2 fish fillets, 150g each, cut in half; 1/4 cup lime juice; Salt and black pepper to taste; 1 cup cornmeal; 1 clove garlic minced; 2 tablespoons olive oil; 1 egg; 1 tablespoon chopped parsley; For the sauce; 1 fish carcass; 1 onion cut into pieces; 1/2 cup dry white wine; 1 tablespoon olive oil; 1 lightly beaten egg yolk; 1 tablespoon freshly squeezed lime juice

1
2 fish fillets, 150g each, cut in half
2
1/4 cup lime juice
3
Salt and black pepper to taste
4
1 cup cornmeal
5
1 clove garlic minced
6
2 tablespoons olive oil
7
1 egg
8
1 tablespoon chopped parsley
9
For the sauce
10
1 fish carcass
11
1 onion cut into pieces
12
1/2 cup dry white wine
13
1 tablespoon olive oil
14
1 lightly beaten egg yolk
15
1 tablespoon freshly squeezed lime juice

Ingredients

1
2 fish fillets, 150g each, cut in half
2
1/4 cup lime juice
3
Salt and black pepper to taste
4
1 cup cornmeal
5
1 clove garlic minced
6
2 tablespoons olive oil
7
1 egg
8
1 tablespoon chopped parsley
9
For the sauce
10
1 fish carcass
11
1 onion cut into pieces
12
1/2 cup dry white wine
13
1 tablespoon olive oil
14
1 lightly beaten egg yolk
15
1 tablespoon freshly squeezed lime juice

Directions

1
Season the fish with lime juice, salt, and pepper. Reserve
2
Mix together cornmeal, garlic, olive oil, egg, parsley, and 6 tablespoons water
3
Wrap each piece of fish in a thin layer of the cornmeal mixture. Reserve
4
Prepare the sauce
5
Bring the fish carcass to a simmer with onion and white wine
6
Cook uncovered until the liquid evaporates
7
Add olive oil and 1 cup water, stirring well
8
Simmer for 10 minutes
9
Let it cool, then add the egg yolk to the sauce
10
Simmer again until the sauce starts to bubble
11
Add freshly squeezed lime juice and season with salt and pepper
12
Steam fish pamonha in a steamer basket for 4 minutes per side
13
Serve hot with the prepared sauce, garnished with parsley
14
Serves 4.