Lunch

Moqueca de Peixe com Mandioca Frita e Salada de Melancia

Name: Moqueca de Peixe com Mandioca Frita e Salada de Melancia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1.2 lbs snapper or halibut fillets (6 oz each), skin on; 3 tbsp palm oil (azeite de dendê) or olive oil; 1 large red onion, thinly sliced; 1 red bell pepper, sliced; 4 cloves garlic, thinly sliced; 1 tbsp fresh ginger, minced; ½ cup coconut milk; Zest and juice of 2 limes; ½ tsp kosher salt; ¼ tsp Aleppo pepper; Fresh cilantro for garnish; 1 lb cassava (yuca), peeled & cut into ¼-inch sticks; Oil for frying (1 liter); 2 cups watermelon, cut into ½-inch cubes; ½ red onion, thinly sliced; 2 tbsp lime juice; 1 tbsp fresh mint, torn

A lighter, summer take on the classic Bahian moqueca: delicate snapper simmered gently in coconut milk, lime, and soffritto until flaky and sweet. Served alongside crispy-skinned cassava fries and a sharp, refreshing watermelon salad that cuts the richness. The technique lies in poaching the fish low and slow, then tempering the heat with bright acid and cool fruit.

1096calper serving 23gprotein 117gcarbs 63gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this