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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set eggs on to boil. | 2. Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice. | 3. Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies. | 4. Reduce heat to medium. Stir in the tomato paste. | 5. Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently. | 6. Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally. | 7. Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets. | 8. Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro. | 9. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pão de Queijo) ( it's gluten/wheat free)! | 10. Slow Cooker Variation: | 11. Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM. | 12. 1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish. | 13. Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1			3.7812	1.2735	0.0635	0.0106
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
salt	1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
serrano chili	1		diced	605.2014	0.0	134.6403	3.4
tilapia fillet	1 1/2	lb	cut	605.2014	0.0	134.6403	3.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	128.0	29.888	3.52	0.32
bell pepper	4		diced	131.2	30.4384	5.6416	1.1152
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
palm oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
cilantro	1	bunch	chopped	-	-	-	-
hard egg	6		boiled	605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.