Saint Peter – learn more about this fish and learn a recipe
You may have already seen dishes with Saint Peter fish on some menu. But what appears to be a new species is actually a well-known fish. Saint Peter is the premium line of tilapia, created in a controlled environment, with balanced and high quality food. This special handling results in firmer meat, a smoother flavor and a distinctive aroma.
“It’s a fish that doesn’t have that clay aftertaste, because it’s raised without contact with the bottom of the tank”, explains chef Valter Borsai, who runs the kitchen at the Mavo restaurant, at the Raj Resort, in Ribeirão Claro, 30 km away. from Carlópolis, one of the fish breeding centers in Paraná.
In addition to specific handling, the Saint Peter line uses sustainable production practices, avoiding contamination of rivers and lakes in the region where they are produced. All this care and quality of the fish is also reflected in the price, which is higher than other tilapia production lines.
Saint Peter in Paraná
Paraná is the Brazilian state that produces the most tilapia. According to data from the Brazilian Institute of Geography and Statistics (IBGE), it is responsible for around 31% of national production. With emphasis on the municipalities of Norte Pioneiro: Carlópolis, Toledo, Marechal Cândido Rondon, Entre Rios do Oeste, Palotina and Nova Aurora.
According to Borsai, the premium line of tilapia (Saint Peter) is highly appreciated by consumers looking for a superior quality product, with a differentiated flavor and texture. It is used in various culinary preparations, and can be baked, grilled, fried or boiled. “We use it in several dishes, here in our restaurant, Saint Peter is more requested than Salmon”, he adds.
And if you are a fan of tilapia and feel like trying Saint Peter, chef Valter Borsai gives you the recipe:
Revenue
Spring Saint Peter with Mango and Ginger
Valter Borsai/ Mavo restaurant
Preparation time40 minutes
Performance1 person
Preparationaverage
Ingredients
- 180g of fresh Saint Peter fillet (1 fillet)
- salt to taste
- pepper to taste
- 1⁄2 lemon squeezed
- 2 Tablespoons of Corn Starch
- 2 spoons of olive oil
Method of preparation
- Season the fish fillet and coat in starch, heat the skillet and brown the fish for 3 minutes on each side. Then put it in the oven at 180°C for 6 minutes.
Ingredients
- Grain mix (already cooked)
- 25g of soy
25g whole wheat
25g of Quinoa
25g adzuki beans
25g of green corn
25g of peas
25g diced carrots
25g diced eggplant
2 Tablespoons of Butter or Olive Oil
salt to taste
pepper to taste
- 25g of soy
Method of preparation
- In a heated frying pan, sauté all the ingredients together with the salt, pepper, parsley and chives (to taste) and set aside.
Ingredients
- Mango and Ginger Sauce
- 150 ml of mango pulp
50 ml of orange juice
1 Tablespoon Diced Onion
1 Tablespoon of Grated Ginger
1 Tablespoon of Butter
2 tablespoons of honey
1 pinch of salt
- 150 ml of mango pulp
Method of preparation
- Heat the butter in a frying pan, brown the onion and add the ginger, mango and honey, cooking for approximately 5 minutes. Then add the orange juice and leave for 5 minutes, done that, beat everything in the blender.
