Description
Did you know that 87% of home cooks are intimidated by international cuisine, despite the fact that many exotic dishes can be mastered with just a few simple techniques? The Brazilian Mounjaro recipe is a perfect example of this culinary paradox
Ingredients
For the Mounjaro Base:
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- 1 pound (450g) fresh white fish fillets (cod, tilapia, or sea bass work well)
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- 1 cup (250ml) coconut milk (full-fat provides the best flavor, but light can be substituted)
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- 2 tablespoons red palm oil (dende oil) or substitute with olive oil and 1/4 teaspoon turmeric for color
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- 1 large onion, finely diced
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- 3 cloves garlic, minced
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- 1 red bell pepper, diced
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- 1 yellow bell pepper, diced
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- 2 medium tomatoes, diced
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- 1 tablespoon fresh lime juice
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- 1/4 cup fresh cilantro, chopped
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- 2 tablespoons fresh parsley, chopped
For the Mounjaro Seasoning:
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- 1 tablespoon paprika
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- 1 teaspoon ground cumin
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- 1/2 teaspoon ground coriander
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- 1/4 teaspoon cayenne pepper (adjust to taste)
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- 1 teaspoon salt
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- 1/2 teaspoon black pepper
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- 1 bay leaf
Optional Additions:
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- 8 large shrimp, peeled and deveined
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- 1/2 pound (225g) mussels, cleaned
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- 1 cup okra, sliced
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- 1 small malagueta pepper or 1/2 jalapeño, finely chopped (for extra heat)
Instructions
Begin by heating the red palm oil in a large, deep skillet or Dutch oven over medium heat. Once hot, add the diced onions and sauté for 3-4 minutes until they become translucent and aromatic. Add the minced garlic and cook for another 30 seconds, being careful not to let it brown.
Next, add the diced bell peppers and cook for 5 minutes until they begin to soften. The vibrant colors of the peppers will start to brighten your Mounjaro base, creating a beautiful palette that’s as pleasing to the eye as it will be to the palate.
When the vegetables have softened, add the diced tomatoes and cook for another 5 minutes, allowing their juices to release and create a flavorful foundation for your dish. This slow building of flavors is essential for developing the depth that makes Brazilian Mounjaro so memorable.
Once your vegetable base is ready, it’s time to add the Mounjaro seasoning. Sprinkle the paprika, cumin, coriander, cayenne, salt, and black pepper over the vegetable mixture and stir well to combine. Add the bay leaf and cook for 2 minutes to allow the spices to bloom and release their aromas.
Pour in the coconut milk and stir well, scraping up any flavorful bits that might be stuck to the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld together.
The coconut milk will begin to reduce slightly, creating a creamy, aromatic sauce that’s the signature of this Brazilian Mounjaro recipe. The kitchen will fill with an irresistible fragrance that combines the earthiness of the spices with the sweetness of the coconut.
Cut the fish fillets into 2-inch pieces and gently place them into the simmering sauce. If you’re using the optional seafood, add the cleaned mussels and peeled shrimp at this point as well. Spoon some of the sauce over the fish and seafood to ensure they’re well coated.
Cover the pan and let everything cook for about 10-12 minutes, or until the fish is opaque and flaky and any shellfish has opened. In the last 5 minutes of cooking, add the sliced okra if using, and stir in the lime juice.
Once everything is cooked through, remove the bay leaf, sprinkle with fresh cilantro and parsley, and give the dish a final gentle stir, being careful not to break up the fish too much.
Nutrition
- Serving Size: 12 oz (1 full drink)
- Calories: 320
- Sugar: 2g (natural from honey, optional)
- Sodium: 580mg
- Fat: 18g (mostly healthy fats from fish and coconut)
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 0g