Fish
2 fillets of robalo (22 kg)
1/4 cup of lime juice
2 tablespoons of salt
Farofa
3 cups of cornmeal flour
1 tablespoon of salt
2 tablespoons of grated ginger
2 tablespoons of chopped cilantro
4 tablespoons of olive oil
2 tablespoons of annatto seeds
Sauce
1 onion, cut into chunks
2 cups of grated carrot
3 tablespoons of olive oil
2 cups of milk
1 teaspoon of crushed red pepper flakes
Salt to taste
1/2 tablespoon of lime zest
3 tablespoons of cilantro
Olive oil for brushing
Fish
2 fillets of robalo (22 kg)
1/4 cup of lime juice
2 tablespoons of salt
Farofa
3 cups of cornmeal flour
1 tablespoon of salt
2 tablespoons of grated ginger
2 tablespoons of chopped cilantro
4 tablespoons of olive oil
2 tablespoons of annatto seeds
Sauce
1 onion, cut into chunks
2 cups of grated carrot
3 tablespoons of olive oil
2 cups of milk
1 teaspoon of crushed red pepper flakes
Salt to taste
1/2 tablespoon of lime zest
3 tablespoons of cilantro
Olive oil for brushing
Fish
Marinate the fillets in lime juice and salt
Cut them into eight rectangles and transfer them to a greased refrigerator. Reserve
Farofa
In a bowl, mix all the ingredients until you get a well-seasoned farofa
Brush the fish with olive oil and cover each piece with a spoonful of farofa, pressing gently
Bake in medium oven for 40 minutes or until, when you spear the fish with a fork, it flakes apart
Remove from oven
Sauce
In a pan, sauté the onion and carrot in olive oil until the onion starts to soften
Add milk and cook for 20 minutes
Transfer to blender, add remaining ingredients, and blend well
Heat on stovetop for five minutes
Serve the sauce over the fish pieces.
