A 1kg piece of robalo or badejo, cut into strips
To taste salt
Juice from 1 lime
1 finely chopped pimenta-dedo-de-moça
10ml of olive oil
1 mashed garlic clove
1 red onion sliced into rings
1 bell pepper sliced into strips
A small bunch of capim-limão, finely chopped
1 cup of fish broth [prepared with industrialized tablet]
6 tomatoes cut into quarters
A half cup of coconut milk
6 sprigs of green chives
Red manjericão leaves for garnish
A 1kg piece of robalo or badejo, cut into strips
To taste salt
Juice from 1 lime
1 finely chopped pimenta-dedo-de-moça
10ml of olive oil
1 mashed garlic clove
1 red onion sliced into rings
1 bell pepper sliced into strips
A small bunch of capim-limão, finely chopped
1 cup of fish broth [prepared with industrialized tablet]
6 tomatoes cut into quarters
A half cup of coconut milk
6 sprigs of green chives
Red manjericão leaves for garnish
Season the fish strips with salt, lime juice, and pimenta-dedo-de-moça
Let it sit for 30 minutes
In a shallow pan, heat the olive oil and sauté the garlic, onion, and bell pepper
Add the fish, capim-limão, and fish broth
Cook until the fish changes color
Add the tomatoes and coconut milk
Simmer over low heat for 15 minutes
Adjust the seasoning and turn off the heat
Cover the pan for a few minutes
When serving, sprinkle with green chives and garnish with red manjericão leaves.
