By Lindenberg Junior

ropical Ingredients in the Contemporary Cuisine. We are initiating a tradition in this first of many editions of Soul Brasil. We want to reach your soul, go beyond the limitations of paper and offer you a taste. It’s like a kiss in the mouth! A culinary section to kindly touch your palate.

We will have recipes, tips, and suggestions that focus on a mixture of accents and tastes: international cuisine and tropical mania. It’s the Contemporary Cuisine, already a success and the subject of many conversations. It’s the love affair of tropical fruits/flavors and the international gastronomy. Trout with Passion-Fruit / Malagueta, serves 4 people.  Check it out!


4 small or medium Trouts (or Halibut fillets, if you prefer)
50 ml of olive oil
6 to 8 drops of malagueta (Brazilian hot pepper)
100 ml of coconut milk
50 ml of cream (milk product)
100 ml of fish or vegetable bouillon
100 ml of passion-fruit juice (or 25ml of a concentrated passion-fruit juice with 1 teaspoon of sugar)
¼ of a small onion
2 garlic cloves
2 teaspoons of chopped parsley
1 teaspoon of capers
1 lime
Salt and pepper to taste
Carrots and broccolis cooked on water and salt
Baked potatoes

The Fish:
Marinate with lime and set aside for a few minutes. Later, put the fish in a baking dish, with olive oil and salt. Bake in the oven (450ºF) for 20 minutes, or until light brown. Don’t forget to turn the fish to bake both sides equally.

The Sauce:
Brown the chopped onion and garlic with some olive oil and parsley in a skillet. After 1 or 2 minutes add the capers and the drops of malagueta. Pour the coconut milk, the cream, the passion fruit juice and the fish (or vegetable) bouillon. Salt and pepper to taste. In medium heat, simmer until sauce thickens and volume is reduced to half.

Assembling the dish:
First, put the fish in one side of the dish. Arrange the vegetables (and/or optional rice) on the opposite side. Then, pour 1 tbs of sauce on top of the fish. Finally, add charm and liveliness to the dish by placing quarter of a lime beside the fish, and sprinkling chopped parsley all around it.

This recipe goes very well with just fish and vegetables. You can use carrots, broccolis and potatoes (baked with rosemary, or in puree). There’s still an option of spinach and/or cabbage sauté with garlic and olive oil. Every time you cook carrots and broccolis in water and salt, try to keep them “al dente,” to preserve their vitamins. And after cooking them, place them in a bowl and cover with ice for a few minutes. This procedure will make them crispier and with stronger color.


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