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RECIPE
11 INGREDIENTS9 STEPS20min

Brazilian-Style “Moqueca” Fish Packets with Coconut Milk

5.0
4 Ratings
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.
Brazilian-Style “Moqueca” Fish Packets with Coconut Milk Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
20min
Total Time
$4.98
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1.5 lb
Skinless Hake Fillets
cut into 3-inch pieces
or firm white-fleshed fish
2 cloves
Garlic , minced
to taste
1/2 tsp
1/3 cup
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
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Nutrition Per Serving

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CALORIES
300
FAT
3.1 g
PROTEIN
45.7 g
CARBS
21.7 g

Author's Notes

You can use any other firm white-fleshed fish like haddock, striped bass, cod, scrod, pollack, snapper, or mahi mahi.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a large mixing bowl, toss the Skinless Hake Fillets (1.5 lb) with the Garlic (2 cloves) , Lime Juice (1/3 cup) , Coconut Cream (5.4 fl oz) , Sea Salt (to taste) , and Paprika (1/2 tsp) . Marinate the fish while you prepare the remaining ingredients.
Step 3
Place four 15×12-inch sheets of parchment paper (roughly the length of a standard rimmed baking sheet/half sheet pan) on a work surface. Fold each sheet in half lengthwise, then reopen the paper.
Step 4
Place a few pieces of fish on one side of each sheet.
Step 5
Scatter the Shallots (2) , Tomatoes (2 cups) , and Orange Bell Pepper (1) around the fish in one layer, being careful not to cover it, leaving at least an inch of space around the edges of the packet. Season the veggies lightly with Sea Salt (to taste) .
Step 6
Ladle the remaining coconut cream mixture over the veggies and garnish with a generous tablespoon of Fresh Cilantro (1/2 cup) .
Step 7
Fold the parchment over the fish and fold the edges from one side to the other, making sure the lines are clean so that no air escapes. The end result will look like a tightly sealed empanada origami.
Step 8
Bake in the oven for 10 minutes, or until the packets are puffed and a toothpick inserted through the top slides easily into the fish.
Step 9
Allow to cool for a minute before opening, then serve immediately directly in the packets or spooned over rice or quinoa, with additional cilantro, Fresh Basil Leaves (1/4 cup) , and lime wedges for garnish.
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Nutrition Per Serving
Calories
300
% Daily Value*
Fat
3.1 g
4%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
117.8 mg
39%
Carbohydrates
21.7 g
8%
Fiber
1.7 g
6%
Sugars
12.7 g
--
Protein
45.7 g
91%
Sodium
123.4 mg
5%
Vitamin D
--
--
Calcium
30.9 mg
2%
Iron
1.1 mg
6%
Potassium
407.1 mg
9%
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