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Categories:
lime ground cumin paprika garlic salt ground black pepper serrano chili tilapia olive oil onions bell peppers tomatoes tomato paste coconut milk palm oil fish sauce fresh cilantro eggs
Viewed: 29 - Published at: 2 years agoIngredients
- 1 lime, juice of
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 4 garlic cloves (minced)
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 serrano chili, red (diced)
- 1 1/2 lbs tilapia fillets, cut into three by three inch pieces
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 large bell peppers, diced
- 1 (16 ounce) can diced tomatoes, drained
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can whole coconut milk (Or 'lite' if desired)
- 2 tablespoons palm oil (optional but really makes a difference in authenticity)
- 2 tablespoons fish sauce
- 1 bunch fresh cilantro, chopped (optional)
- 6 hard-boiled eggs
Method
- Set eggs on to boil.
- Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.
- Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.
- Reduce heat to medium. Stir in the tomato paste.
- Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.
- Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
- Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.
- Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
- Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pao de Queijo) ( it's gluten/wheat free)!
- Slow Cooker Variation:
- Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM.
- 1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.
- Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.
