My Mother used to cook this dish every Sunday when we still lived at home. Now I cook it every time my younger daughter comes to visit with her family or when my older daughter (still living with me)invites friends over for a celebration. This became a traditional family dish in Miami Beach, where we now live. As an immigrant family it is important to keep the traditions going from generation to generation. This is my way of keeping the tradition alive and sharing the taste of Brazil with others. Enjoy!
2 tablespoons olive oil
2 tablespoons dende oil from Bahia, Brazil (or palm oil found in some African specialized stores)
1 large red onion, finely chopped
3 cloves garlic, crushed
2 pounds fresh medium sized prawns, shelled, deveined and marinated in lime and garlic salt
6 tilapia filets marinated in lime and garlic salt
½ teaspoon garlic salt
2 fresh limes
3 large tomatoes, peeled seeded and chopped
2 Table spoons of mild tomato salsa
3 tablespoons fresh cilantro, chopped
3 table spoons fresh scallions chopped
1 teaspoon cayenne pepper or black pepper,
1 teaspoon Tabasco hot pepper sauce
1 can Grade A coconut milk (14 fl oz)
Marinate both the shrimp and the fish with lime juice and garlic salt, on separate bowls, an hour before you start cooking.
Heat the olive oil with the garlic, and stir fry until golden, add and stir until they are golden brown. Add prawns (previously marinated in lime juice and garlic salt. Stir fry for about 3 minutes. Add the cilantro, the scallions, the mild hot tomato sauce, the cayenne pepper, and Tobasco, and finally the coconut milk. Simmer for 10-15 minutes and add the fish, then the dende oil. Simmer for another 5-10 minutes and add the fresh chopped tomatoes.
If you want to use another type of fish, we recommend sea bass.
Decorate your sish with fresh cilantro leaves and slices of green and red bell peppers.
Serve over white jasmine rice.