1 large tainha filleted, boneless (2.5 kg approximately)
2 tablespoons of lime juice
2 to 3 sprigs of fresh parsley chopped (optional)
Salt and black pepper to taste
Filling
3 tablespoons of olive oil
1 medium onion chopped
1/2 cup of chopped cilantro and scallions
500g small shrimp peeled
1 cup of cassava flour
6 pitted green olives
Salt to taste
Garnish
20 small potatoes whole
1 onion cut into rings
1 tomato cut into rings
1 large tainha filleted, boneless (2.5 kg approximately)
2 tablespoons of lime juice
2 to 3 sprigs of fresh parsley chopped (optional)
Salt and black pepper to taste
Filling
3 tablespoons of olive oil
1 medium onion chopped
1/2 cup of chopped cilantro and scallions
500g small shrimp peeled
1 cup of cassava flour
6 pitted green olives
Salt to taste
Garnish
20 small potatoes whole
1 onion cut into rings
1 tomato cut into rings
Wipe down a colonial-style grill and let it dry
Seal the ends with aluminum foil and reserve
Season the fish with lime juice, parsley, salt, and pepper
Make the filling: heat the olive oil and sauté the onion, cilantro, and scallions
Add the shrimp and cook for 2 minutes
Combine the flour, olives, and salt
Mix for an additional 2 minutes and remove from heat
Stuff the fish with the farofa and place it on the grill
Cook in a preheated oven for about 30 minutes
Prepare the garnish: boil the potatoes in salted water
Drain and reserve
Remove the fish from the oven and cover it with the potatoes, onion rings, and tomato slices
Return to the oven and bake for an additional 15 minutes
Serve with rice
