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.
Ingredients
1.5lb
Skinless Hake Filletscut into 3-inch piecesor firm white-fleshed fish
2cloves
Garlic, minced
to taste
Sea Salt
1/2tsp
Paprika
3
Limes, juiced1/3 cup juice per 4 servings
5.4fl oz
Coconut Cream
2
Shallots, thinly sliced
2cups
Roughly ChoppedTomatoes
1
Orange Bell Pepper, thinly sliced
1/2cup
Roughly ChoppedFresh Cilantro
4Tbsp
Fresh Basil Leaves
Nutrition Per Serving
Calories
298
Fat
3.2 g
Protein
45.6 g
Carbs
21.7 g
Cooking Instructions
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), 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.
