Dayboat Moqueca Recipe

Name: LATHAs Dayboat Moqueca Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb Dayboat fish fillets (e.g., snapper or cod); 1 cup Rice grits; 1 cup Coconut milk; 1 bunch Broccolini; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 cloves Garlic, minced; 1 unit Lime, juiced; 1 cup Chimichurri sauce; 1 cup Pickled onions; 1 cup Roasted coconut, shredded

Inspired by LATHA

Time45m

Serves4

rice grits, roasted coconut chutney, broccolini, chimichurri, pickled onions

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Ingredients

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Main Ingredients

1 lb Dayboat fish fillets (e.g., snapper or cod)

1 cup Rice grits

1 cup Coconut milk

1 bunch Broccolini

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

2 cloves Garlic, minced

1 unit Lime, juiced

1 cup Chimichurri sauce

1 cup Pickled onions

1 cup Roasted coconut, shredded

Method

Cooking Instructions

Prepare Rice Grits

In a medium saucepan, combine rice grits with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally until creamy. Stir in coconut milk and cook for an additional 5 minutes. Set aside.

Cook Broccolini

In a separate pot, bring salted water to a boil. Add broccolini and blanch for 3-4 minutes until bright green and tender. Drain and set aside.

Prepare Fish

Season fish fillets with salt, black pepper, and minced garlic. Heat olive oil in a skillet over medium-high heat. Add fish and cook for about 4-5 minutes per side or until cooked through and flaky. Squeeze lime juice over the fish while cooking.

Plate the Dish

On a serving plate, spread a layer of rice grits, top with the cooked fish fillets, and arrange broccolini on the side. Drizzle chimichurri sauce over the fish and garnish with pickled onions and roasted coconut.