1 kg of peixe em postas (garoupa or cação)
5 colheres (sopa) of Óleo de Canola Soya
Suco de 1 limão grande
2 cebolas grandes em rodelas
3 dentes de alho
1 pimentão verde em rodelas
1 pimentão vermelho em rodelas
4 tomates maduros cortados em rodelas
2 colheres (sopa) de coentro picado
2 colheres (sopa) de salsa picada
1 vidro de leite de coco light
1 colher (sopa) de azeite de dendê (opcional)
Wash the steaks with half the lemon juice. Place the steaks, the remaining lemon juice and the garlic in a bowl and leave to marinate for approximately 1 hour. In a large, deep pan or frying pan, heat 2 tablespoons of Soya Canola Oil, place half of the steaks and cover them with half of the peppers, tomatoes and onion rings. Add half of the coriander and parsley, drizzle with 2 tablespoons of Canola Soya Oiland repeat with the other half of the ingredients, finishing with the last tablespoon of Canola Soya Oil. Over medium-high heat, with the pan uncovered, cook the moqueca for about 12 minutes. Add the coconut milk, drizzle with the palm oil and cook for another 12 minutes.
