Brazilian-Style “Moqueca” Fish Packets with Coconut Milk and Tomatoes
This moqueca recipe uses paprika instead of the more traditional palm oil to get that saffron color, and it’s the perfect time to take advantage of fresh tomatoes and peppers for the sauce.
Total Time
20min
4.7
7 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1.5
lb
Skinless Hake Fillets
or firm white-fleshed fish
•
2
cloves
Garlic
, minced
•
to taste
Sea Salt
•
1/2
tsp
Paprika
•
3
Limes
, juiced
•
5.4
fl oz
Coconut Cream
•
2
Shallots
, thinly sliced
•
2
cups
Roughly Chopped
Tomatoes
•
1
Orange Bell Pepper
, thinly sliced
•
1/2
cup
Roughly Chopped
Fresh Cilantro
•
1/4
cup
Fresh Basil Leaves
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
In a large mixing bowl, toss the Skinless Hake Fillets (1.5 lb) with the Garlic (2 cloves), juice from Limes (3), Coconut Cream (5.4 fl oz), Sea Salt (to taste), and Paprika (1/2 tsp). Marinate the fish while you prepare the remaining ingredients.
You can use any other firm white-fleshed fish like haddock, striped bass, cod, scrod, pollack, snapper, or mahi mahi.
Nutrition Per Serving
CALORIES
298
FAT
3.2 g
PROTEIN
45.6 g
CARBS
21.7 g
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