6 fillets of Brazilian Seafood (1 kg)
1/4 cup of lime juice (60 ml)
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of toasted Brazil nuts, peeled and chopped (40 g)
1/4 cup of toasted cashews (40 g)
1 1/3 cups of water (320 ml)
1 large onion, cut into pieces (150 g)
1 green bell pepper, cut into slices
2 1/2 tablespoons of grated ginger, cut into pieces
6 sprigs of parsley
1 tablespoon of earthy thyme (curcuma)
1/4 cup of olive oil (60 ml)
6 fillets of Brazilian Seafood (1 kg)
1/4 cup of lime juice (60 ml)
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of toasted Brazil nuts, peeled and chopped (40 g)
1/4 cup of toasted cashews (40 g)
1 1/3 cups of water (320 ml)
1 large onion, cut into pieces (150 g)
1 green bell pepper, cut into slices
2 1/2 tablespoons of grated ginger, cut into pieces
6 sprigs of parsley
1 tablespoon of earthy thyme (curcuma)
1/4 cup of olive oil (60 ml)
In a large bowl, season the seafood with lime juice, salt, and black pepper. Reserve
Blend the remaining ingredients, excluding olive oil, in a processor or blender until you get a smooth mixture
Heat the olive oil in a large skillet over high heat
Add the Brazil nut and cashew mixture
Reduce heat to medium-low and simmer, stirring frequently, for 3 minutes
Add the fillets and coat them well with the mixture
Cover and cook on low heat, stirring occasionally and adding a little water if necessary, until each fillet can be easily separated with a fork (approximately 15 minutes)
Transfer to a serving dish and serve immediately
421 calories per serving
