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Domingos Martins - , Por Maressa Fernanda de Lima Barreto

Domingos Martins - , Por Maressa Fernanda de Lima Barreto

Moqueca capixaba                  We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike…

Brazilian Fish Stew (Moqueca Capixaba)

Moqueca capixaba We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike…

Moqueca capixaba                  We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up…

Brazilian Fish Stew (Moqueca Capixaba)

Moqueca capixaba We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up…

Moqueca capixaba                  We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with…

Brazilian Fish Stew (Moqueca Capixaba)

Moqueca capixaba We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with…

Moqueca capixaba                  We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up…

Brazilian Fish Stew (Moqueca Capixaba)

Moqueca capixaba We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up…

Cracklin' Chicken! I love crispy chicken! These babies are perfect sliced up and put on top of a salad or even eaten as snacks.

l Cracklin' Chicken! I love crispy chicken! These babies are perfect sliced up and put on top of a salad or even eaten as snacks.

Asian Sesame Grilled Tuna Steak (This was so delicious we couldn't believe it was tuna! Such a simple recipe and even people who don't like fish would probably love this! We substituted the sesame see

Asian Sesame Grilled Tuna Steak

Asian Sesame Grilled Tuna Steak (This was so delicious we couldn't believe it was tuna! Such a simple recipe and even people who don't like fish would probably love this! We substituted the sesame seeds for flax seeds.) sub soy sauce for coconut aminos.

Chef Michael Symon of Lola Bistro in Cleveland reserves a portion of this marinade to use as a sauce for the cooked shrimp.

Greek Shrimp Skewers with Feta Recipe

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