PEIXE GRELHADO NA MANTEIGA AO MOLHO PARA SEMANA SANTA

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

white wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

Start by preparing the fish; you can use tilapia or tambaqui, or any fish you have.

Cut the fish as demonstrated, ensuring it's suitable for cooking.

To clean the fish, squeeze the juice of 1 large lemon into a bowl. If using a small lemon, use 2.

Add 1 tablespoon of salt and 2 tablespoons of vinegar to the lemon juice.

Fill the bowl with water until the fish is covered and let it marinate for 10 minutes.

After 10 minutes, drain the water from the fish.

Season the fish with black pepper and salt on both sides.

Heat a frying pan and add oil or olive oil. You can also use butter for better flavor.

Fry the fish on both sides, covering the pan with a lid to help cook the fish evenly.

Cook each side for about 3 minutes or until golden brown, adjusting the time based on your preference.

Once cooked, remove the fish and place it on a plate or a draining rack.

In the same pan, add 1 small chopped onion and 3 crushed or chopped garlic cloves.

Add 1 medium bell pepper (red, green, or yellow) to the pan and sauté everything together.

Season with spices to taste, including a pinch of ginger and black pepper.

Pour in 200 ml of milk; if you don't like milk, you can substitute with water.

Let the mixture boil for about 3 minutes, tasting for seasoning as it cooks.

Add watercress and broccoli to the mixture, or substitute with any green leafy vegetables you have.

Lower the heat and stir to pre-sauté the greens for about 3 minutes.

Add 1 cup of grated cheese to the mixture, stirring until it becomes creamy.

Return the cooked fish to the pan, covering it with the sauce and greens.

Cover the pan and let it cook for an additional 5 minutes to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens