Entree: Brazil – Pernambuco – Peixe ao Molho de Coco (White fish cooked in a spiced coconut milk and palm oil sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) dendê (palm) oil
- 1 tbsp (15 ml) vegetable oil or olive oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, approx. 10 oz (285 g)
- 1 small malagueta or serrano pepper, minced (adjust heat)
- 1/2 cup (120 ml) fish stock or water
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice
- Cooked white rice, for serving

Instructions

1. Pat fish fillets dry and season both sides with salt and pepper. Set aside.
2. In a large skillet or shallow pan heat dendê oil with vegetable oil over medium heat. Add sliced onion and cook until soft and lightly golden, about 6–8 minutes.
3. Add minced garlic and minced malagueta pepper and sauté 1 minute until fragrant. Stir in chopped tomatoes and cook until they break down, about 4–5 minutes.
4. Pour in fish stock and coconut milk, bring to a gentle simmer, and adjust seasoning with a little more salt if needed.
5. Gently nestle the seasoned fish fillets into the simmering sauce. Spoon sauce over the fillets, cover partially, and simmer 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
6. Finish with chopped cilantro and lime juice. Serve the peixe ao molho de coco spooned over cooked white rice and spoon extra sauce on top.