6 striped surubim fillets (900 g) Salt to taste
Paprika to taste
1 tablespoon freshly squeezed lime juice
1 tablespoon olive oil
1 teaspoon chopped fresh coriander
1/2 cup all-purpose flour
Mole
1 handful of fresh spinach
1 finely chopped onion
1/2 cup chopped fresh coriander
1/2 cup chopped scallion greens
Azeite, capers, minced garlic, vinegar, and lime juice to taste
Puree de Banana da Terra
6 ripe banana da terra (with skin)
1 cup whole milk
6 striped surubim fillets (900 g) Salt to taste
Paprika to taste
1 tablespoon freshly squeezed lime juice
1 tablespoon olive oil
1 teaspoon chopped fresh coriander
1/2 cup all-purpose flour
Mole
1 handful of fresh spinach
1 finely chopped onion
1/2 cup chopped fresh coriander
1/2 cup chopped scallion greens
Azeite, capers, minced garlic, vinegar, and lime juice to taste
Puree de Banana da Terra
6 ripe banana da terra (with skin)
1 cup whole milk
Season the fish with lime juice, coriander, salt, and paprika
Dredge the fillets in flour
Heat a skillet or griddle greased with olive oil
Grill the fillets until golden brown on both sides
Mole
1
Wash and drain the spinach
Place it in a pan, cover, and cook over medium heat for five minutes or until wilted
Remove and squeeze out any excess liquid
Pulse to reserve
2
Sauté the onion in olive oil until softened
Add the cooked spinach and sauté for one minute
Season with salt
Remove from heat and let cool
Add remaining ingredients and mix well
Puree
1
Cut off the ends of the bananas, leaving the skin intact
In a pan, place the bananas and cover with water
Cook over high heat for 20 minutes or until tender
Drain and peel the bananas
2
Blend the hot bananas and scalded milk in a blender until smooth
Assembly
Place an individual serving of fish covered with cold herb mole on each plate
Scoop a portion of the banana puree alongside.
