Brazilian coconut and lime fish

Ingredients 14
Servings 1


Serving Change
  • 6
    salmon, salmon trout, trout or white fish fillets or cutlets
  • 2
    small lemons or limes, juice
  • 3
    cloves garlic, crushed
  • handful fresh basil, chopped
  • sunflower oil
  • butter and sunflower or coconut oil for frying
  • 2
    onions, chopped
  • 2
    green chillies, chopped
  • 6
    tomatoes, skinned and shopped
  • 30
    chopped parsley
  • 250
    coconut cream
  • salt and milled pepper
  • pinch sugar


Wipe fish with a damp cloth and place in a shallow dish. Mix lemon juice, garlic and basil and pour over fish. Marinate for 30 to 60 minutes. SAUCE: Heat butter and oil in a large pan. Sauté onions and chillies for a few minutes. Add tomatoes and parsley and simmer for a few minutes. Add remaining ingredients and simmer for a few minutes. Remove fish from marinade, brush with oil and grill or pan fry until cooked. Transfer fish to a heated serving dish and spoon coconut sauce over. Garnish with basil or parsley and serve with rice.

Read more on: fish/seafood  |  grill


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