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Muqueca a Moda Brazilian Tropicana




Source of Recipe


the web


Recipe Introduction


You can add other seafood if you wish. We added clams and enjoyed this immensely. The palm oil adds color and a bit of flavor.



List of Ingredients




1 tablespoon olive oil

1 clove garlic, minced

1/2 Spanish onion, sliced

1 tomato, diced

1/2 red bell pepper, cored, seeded and julienned

1/2 green bell pepper, cored, seeded and julienned

1 pound dolphin fillet cut into chunks (mahi mahi)

1 teaspoon palm oil

3/4 cup coconut milk

20 medium shrimp, peeled and deveined

Salt, to taste

1 hot pepper (dedo de moca)

2 cups cooked rice


Recipe



In a nonreactive large skillet, heat the olive oil over medium heat. Add the garlic, onions, tomatoes and red and green bell peppers. Saute 5 minutes until soft. Add the dolphin chunks and cook 6 minutes. Add palm oil, coconut milk, shrimp, salt and hot pepper; cook 6 minutes. If the fish is not quite cooked you can cover the pan during the last few minutes of cooking. Serve over rice. Makes 4 servings.

Per serving: 377 calories, 37 percent calories from fat, 15 grams total fat, 9 grams saturated fat, 126 milligrams cholesterol, 29 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 27 grams net carbs, 30 grams protein, 150 milligrams sodium.

Available in Brazilian markets.

You can substitute half a scotch bonnet. Be sure to remove it before serving.