Recipes with grouper: learn how to make the fish baked or in moqueca

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This Sunday’s Globo Rural repeated a report on fish farming in southern Bahia. Are you in the mood? See ways to prepare it. This Sunday’s Globo Rural (11) re-presented a report about captive grouper farming that has been generating new businesses in the south of Bahia, including restaurants. Are you in the mood? Check out two delicious recipes with fish below. Roasted grouper Roasted grouper Reproduction/Globo Rural Ingredients 1 Whole grouper, peeled; Mix of herbs: basil, oregano, rosemary (if you want, add thyme); 3 crushed garlic; 3 hot peppers cut into small pieces; 3 tablespoons of olive oil (to taste); 1 whole lemon; 1 lemon cut into slices; 1 glass of beer; Salt to taste. How to do it First you need to season the fish. In the whole grouper, make transversal cuts and add the herb mix in quantity to taste. Then add pieces of garlic, pepper and salt to taste; Then, drizzle the whole fish with a lemon and olive oil; When assembling the baking dish that will go in the oven, spread slices of the other lemon (as if you were assembling a bed) and place the fish on top; Lastly, pour over the beer. Place in the oven heated to 180º for about 30 minutes. Moqueca de Garoupa or “Garoupa do Farol” – Espírito Santo and Bahia versions Moqueca with grouper Reproduction/Globo Rural Ingredients 1 grouper cut into slices; 4 tablespoons of olive oil; 2 crushed garlic; 1 tablespoon of paprika; 1 pinch of black pepper ; 3 tomatoes, cut into small pieces; 2 onions, cut into pieces; 2 hot peppers, cut into small pieces; coriander, cut into pieces (to taste); chives, cut into pieces (to taste); 1 glass of water; 3 tablespoons of palm oil ; 2 glasses of coconut milk; salt to taste. Method In a clay pot (already heated on the fire), pour the olive oil and add the garlic and onion. Wait until golden and add the black pepper and tomato; Wait another 3 minutes until the tomato releases its juice and add the onions and hot pepper. About 3 minutes later, place the fish slices on top; Cover everything with the green seasoning (cilantro and chives to taste) Lastly, add a glass of water and cover the pan; the “Moqueca Espírito Santo” version is ready and just keep it on the fire for about 40 minutes; If you prefer to prepare the “Bahian moqueca” version, five minutes before finishing cooking, add the palm oil and coconut milk. Then, just serve.

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