The Washington Post

The Washington Post

Here’s a colorful fish dish from Brazil that’s packed with interesting flavors: sweet peppers, rich coconut and pungent ginger. The original recipe called for sole; until that fish becomes more sustainable, choose tilapia or turbot instead.

The coconut milk acts as a thickening agent. Don’t use coconut water or cream of coconut, which is full of added sugar and emulsifiers.



1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
10 medium to large shallots
3 tablespoons olive oil
4 medium cloves garlic
Leaves from 1 small bunch thyme
Kosher salt
Freshly ground black pepper
3-inch piece ginger root
1/4 cup dry white wine
1 1/2 cups fish stock
1 cup coconut milk
4 skinless tilapia or turbot fillets (about 6 ounces each)
1 cup flour, for coating the fish
2 tablespoons unsalted butter

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