There’s no shortage of ways to make mahi mahi. Today, we’re cooking the popular fish with a Brazilian twist. Time to grab a Bite with Belkys.
The Chef: Chris Knowles
The Restaurant: Coco Bambu, Miami Beach
The Dish: Moqueca with Mahi-Mahi and Shrimp
4 ea. bell peppers (yellow, red, green), cut into 1/4 inch rings
1 fl. oz Dende oil (red palm oil-available at most stores and online)
2 tsp. onion puree
1 tsp. garlic puree
3 yellow onions cut into 1/4 inch rings
4 oz. tomato, diced
3 tomatoes, sliced 1/4 inch thick
3 tbsp. butter
4 tbsp. chopped cilantro/scallion mix
48 oz. moqueca sauce (fish stock, coconut milk, butter, thickened with flour)
4 100g mahi-mahi fillets
Medium-sized shrimp (optional if you prefer)
Seasoning herbs (optional)
Method of Preparation:
- In a large sauté pan, sweat the peppers, onions, garlic and onion puree with the dende oil, add fish and cook 2 min.
- Add shrimp, sauce and diced tomato cook 3-4 mins. Season and add the herbs and butter.
- Pour the stew in a extra hot Moqueca dish (clay pot if available; otherwise deep dish) and cook 2 min. Add the tomato slices and garnish with more herbs.
Ladle into bowls, serve with Pirão (fish stock, moqueca sauce, coconut milk, toasted cassava flour warmed and mixed to gritty texture), and white rice.
Serving Suggestion: Strawberry Siciliana Caipirinha
955 Alton Rd,
Miami Beach, FL 33139
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