Jaboticaba Glazed Fish

Name: Jaboticaba Glazed Fish
Yield: 6
Ingredients: For the fish; 1.5 kg pargos; Salt to taste; 1/4 cup olive oil; For the glaze; 1 cup fresh cream; 2 tablespoons olive oil; 3 tablespoons sugar; 1 tablespoon chopped parsley; 3/4 cup jaboticaba juice

1
For the fish
2
1.5 kg pargos
3
Salt to taste
4
1/4 cup olive oil
5
For the glaze
6
1 cup fresh cream
7
2 tablespoons olive oil
8
3 tablespoons sugar
9
1 tablespoon chopped parsley
10
3/4 cup jaboticaba juice

Ingredients

1
For the fish
2
1.5 kg pargos
3
Salt to taste
4
1/4 cup olive oil
5
For the glaze
6
1 cup fresh cream
7
2 tablespoons olive oil
8
3 tablespoons sugar
9
1 tablespoon chopped parsley
10
3/4 cup jaboticaba juice

Directions

1
Ask your fishmonger to remove 2 whole fillets from the pargos
2
Cut the fillets into 7 cm pieces
3
Heat a large frying pan with olive oil
4
Add the fish pieces, cover, and cook over low heat until they're lightly browned on both sides
5
Remove from heat, transfer to a platter, and let cool completely
6
Prepare the glaze by whipping the cream until it forms stiff peaks
7
Add the olive oil, sugar, parsley, and jaboticaba juice, stirring gently
8
Season with salt and chill in the refrigerator for 15 minutes
9
Serve the fish glazed with a little of the sauce in individual plates.