4 tablespoons of olive oil
3 onion slices
2 cloves of garlic, minced
2 tablespoons of grated ginger
800g of snapper (or catfish) in fillets
Lime juice from 1 lime
4 tomato slices
1 green pepper slice
1 red pepper slice
1 yellow pepper slice
2 and 1/2 tablespoons of chopped cilantro
1 cup of dendê oil
1 and 1/2 teaspoons of coriander
1 cup of coconut milk
1 teaspoon of salt
1 teaspoon of chili paste
4 tablespoons of olive oil
3 onion slices
2 cloves of garlic, minced
2 tablespoons of grated ginger
800g of snapper (or catfish) in fillets
Lime juice from 1 lime
4 tomato slices
1 green pepper slice
1 red pepper slice
1 yellow pepper slice
2 and 1/2 tablespoons of chopped cilantro
1 cup of dendê oil
1 and 1/2 teaspoons of coriander
1 cup of coconut milk
1 teaspoon of salt
1 teaspoon of chili paste
Step 1
Heat three tablespoons of olive oil in a large skillet or frying pan
Add the garlic, ginger, onion, and cook for about five minutes
Step 2
Distribute the fish fillets in the skillet without overlapping, and drizzle with lime juice
Distribute the peppers and tomato on top, covering the fish
Add the cilantro, coconut milk, salt, and chili paste
Cook over high heat for ten minutes
Step 3
Reduce heat and add the remaining olive oil and dendê oil
Cook for an additional 20 minutes or until the fish is tender
Serve in the same skillet with white rice.
