Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)

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Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)

Moqueca de Pixe à Baiana (Grilled Fish, Baian Style) is a traditional Brazilian recipe for a classic dish of fish that are fried with herbs and onion and finished by simmering in coconut milk, palm oil, tomatoes and red onions. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Grilled Fish, Baian Style (Moqueca de Pixe à Baiana).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Chilli Recipes Herb Recipes Vegetable Recipes Brazil Recipes

Ingredients:

1.5kg firm fish (typically grouper, monkfish, kingfish, salmon or mahi mahi), cleaned, de-scaled and filleted
juice of 2 lemons
salt, to taste
pimenta Malagueta (hot red chillies; substitute birds' eye or piri piri), finely chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch spring onions, finely chopped
1 bunch coriander leaves, finely chopped
5 tomatoes, finely chopped
2 red onions, finely chopped
4 garlic cloves, pounded to a paste with 1/2 tsp coarse sea salt
4 tbsp extra-virgin olive oil
600ml coconut milk
60ml dendê oil (palm oil)

Method:

Take a large clay pot (the base of a tagine is ideal) or a heavy flame-proof casserole and place over low heat. Add the herbs, chillies, garlic and tomatoes. Stir to combine and cook gently. As soon as the herbs become aromatic add the olive oil. Squeeze the lemon juice over the fish fillets then season with salt before laying in a single layer over the herbs. Add the coconut milk and dendê oil to the pot.

Bring to a simmer, add a lid and continue cooking gently for about 20 minutes, or until the fish flakes easily from the bone. Serve directly in the coking pot, accompanied with plain white rice.