1 fish of 2 1/2 kg, cleaned and scaled without the backbone.
Salt and black pepper to taste.
2 tablespoons of lime juice.
4 tablespoons of olive oil or butter.
1 medium onion, chopped.
4 tomatoes, seeded and chopped.
2 tablespoons of chopped cilantro.
1 kg of cooked shrimp, peeled and deveined.
1 cup of coconut milk.
6 tablespoons of all-purpose flour.
1/2 cup of olive oil or butter.
8 cooked shrimp for garnish.
1 fish of 2 1/2 kg, cleaned and scaled without the backbone.
Salt and black pepper to taste.
2 tablespoons of lime juice.
4 tablespoons of olive oil or butter.
1 medium onion, chopped.
4 tomatoes, seeded and chopped.
2 tablespoons of chopped cilantro.
1 kg of cooked shrimp, peeled and deveined.
1 cup of coconut milk.
6 tablespoons of all-purpose flour.
1/2 cup of olive oil or butter.
8 cooked shrimp for garnish.
Season the fish with salt, black pepper, and lime juice
Set aside
Make the filling: heat the butter or oil in a pan over medium heat for 5 minutes
Add the onion and cook until softened
Add the tomatoes, cilantro, shrimp, and coconut milk
Season with salt and black pepper to taste
Simmer for 25 minutes over low heat with the lid on
Remove from heat and blend in a blender or food processor
Heat the flour in a pan over medium heat, whisking constantly until thickened
Let cool, then stuff the fish with this mixture
Reserve some of the filling to decorate later
Place the fish in a baking dish and drizzle with olive oil or butter
Cover with aluminum foil and bake for 1 hour or until the fish is cooked through
Garnish with reserved filling, shrimp, and cilantro leaves
Serve 10 people
Prepare 2-3 fish.
