2 kg of surubi (also known as surubim)
salt and white peppercorns to taste
1 crushed garlic clove
1 lime
1 cup of dry white wine
For the sauce:
1 cup of Portuguese olive oil
1 cup of unsalted butter
1 minced garlic clove
1 1/2 kg of ripe tomatoes
600g of onions cut into 4 pieces
2 chopped bell peppers (1 green and 1 red)
1 hand of parsley, chives, and thyme
1 bay leaf
1 tablespoon of paprika
1/2 cup of coconut milk
2 kg of surubi (also known as surubim)
salt and white peppercorns to taste
1 crushed garlic clove
1 lime
1 cup of dry white wine
For the sauce:
1 cup of Portuguese olive oil
1 cup of unsalted butter
1 minced garlic clove
1 1/2 kg of ripe tomatoes
600g of onions cut into 4 pieces
2 chopped bell peppers (1 green and 1 red)
1 hand of parsley, chives, and thyme
1 bay leaf
1 tablespoon of paprika
1/2 cup of coconut milk
Cut the fish into 2cm thick slices and remove any skin and fat
Temper with salt, garlic, and pepper
Place the slices in a tray, drizzle with lime juice and white wine, and let it rest for about two hours
Heat the oven to cook the fish for 10 minutes, or until it turns a light brown color
Remove from the oven and assemble the sauce: In a large pan, heat the olive oil, butter, and garlic until lightly fried
Add the peeled tomatoes, remaining ingredients, and stir well
Cover the pan and let it simmer, adding water as needed to achieve the right consistency
Once cooked, remove the parsley, thyme, and bay leaf, and blend everything in a blender to obtain a creamy and pink sauce
Serve the fish on a platter, alternating layers with the sauce
Serve 8 portions.
