- 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
- 4 ripe tomatoes, peeled and seeded
- 2 medium onions
- 2 garlic cloves (optional)
- Fresh parsley, to taste
- Fresh cilantro, to taste
- 2 tbsp dende (palm) oil
- 200 ml (7 fl oz) unsweetened coconut milk
- 1 lime
- 4 tbsp olive oil
- Salt, black pepper and fresh red hot pepper, to taste
- Season the fish fillets with salt, black pepper and lime juice (optional). Cut each fillet in half, crosswise.
- Dice the peeled and seeded tomatoes.
- Dice the onions and finely chop the garlic. Chop the fresh herbs.
- Heat the olive oil in a saucepan and sauté the onion and the garlic. Stir in the tomato. Cook until the tomato pieces start to dissolve.
- Stir in the coconut milk and the dende oil.
- Add half the parsley and half the cilantro do the pan.
- Place the fish pieces in the pan and cook for 5 to 10 minutes.
- Turn off the heat. Stir in the remaining parsley and cilantro. Adjust the salt and pepper and serve.
In Brazil, this dish is called moqueca and is served with white rice, and pirão – a porridge-like concoction made with fish stock, manioc flour and seasonings such as cilantro and hot pepper sauce.