Brazilian Passion Fruit Coconut Fish with Green Cilantro Rice

Name: Brazilian Passion Fruit Coconut Fish with Green Cilantro Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb firm white fish fillets; 1 cup long-grain white rice; 13.5 fl oz coconut milk; 1/2 cup passion fruit pulp; 2 cups vegetable broth or water; 1 cup white onion; 4 cloves garlic; 1 cup red bell pepper; 1 cup ripe tomato; 1 1/2 cups fresh cilantro; 2 units lime; 3 tbsp olive oil; 1 tbsp butter; 1 tsp ground cumin; 1 tsp sweet paprika; 1 leaf bay leaf; 1 1/4 tsp salt; 1/2 tsp black pepper

Fish fillets gently cooked in a silky coconut, passion fruit, bell pepper, and tomato sauce, served with fragrant green cilantro-lime rice. This is an original recipe inspired by Brazilian coastal flavors, fresh, colorful, and balanced.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como tilapia, merluza or bacalao fresh)
200 g long-grain white rice (enjuagado)
400 ml coconut milk (without sugar)
120 ml passion fruit pulp (with or without semillas)
480 ml vegetable broth or water (for the arroz)
150 g white onion (finely chopped)
12 g garlic (chopped)
120 g red bell pepper (in strips finas)
180 g ripe tomato (diced small)
40 g fresh cilantro (leaves and stalks tiernos, divided)
2 units lime (zest and juice)
45 ml olive oil (divided)
15 g butter (for the arroz)
2 g ground cumin
2 g sweet paprika
1 unit bay leaf
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

491 kcal

Calories

33 g

Protein

34 g

Carbs

24 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
Season the fish fillets with 1/2 teaspoon salt, black pepper, cumin, sweet paprika, the zest of 1 lime, and 1 tablespoon lime juice. Let rest for 10 minutes while you prepare the other components.
2
For the rice, heat 1 tablespoon olive oil and the butter in a saucepan over medium heat. Add half of the chopped onion and half of the garlic; sauté for 2 to 3 minutes until fragrant.
3
Add the rinsed rice to the saucepan and stir for 1 minute. Pour in the vegetable broth or water, the bay leaf, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes, until the liquid is absorbed.
4
While the rice cooks, blend or process 30 g (about 1 loosely packed cup) of cilantro with 2 tablespoons water and 1 tablespoon lime juice until you have a smooth green mixture.
5
When the rice is done, remove the bay leaf, fluff with a fork, and gently mix in the cilantro sauce. Cover and keep warm.
6
In a wide skillet or shallow casserole, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining onion and garlic, and sauté for 2 minutes. Add the red bell pepper and cook 3 minutes more.
7
Add the diced tomato and cook for 3 to 4 minutes, until it starts to break down. Pour in the coconut milk and passion fruit pulp, stir well, and simmer gently for 4 minutes. Season with the remaining salt to taste.
8
Nestle the fish fillets into the sauce in a single layer. Cover the skillet and cook over medium-low heat for 8 to 10 minutes, until the fish is opaque and flakes easily. The internal temperature of the fish should reach 145°F / 63°C.
9
Turn off the heat and add the remaining chopped cilantro and the juice of the remaining lime for freshness. Taste the sauce and adjust salt if needed.
10
Serve the fish with plenty of passion fruit coconut sauce alongside the green cilantro rice. If desired, let it rest for 2 minutes before serving so the flavors settle.

Chef tips

If the passion fruit pulp is very tart, add 1 or 2 extra tablespoons of water to the sauce to soften the flavor. Use fish fillets of similar thickness so they cook evenly.

Substitutions

You can replace the white fish with shrimp, adjusting the cooking time to 4 to 5 minutes. The butter in the rice can be replaced with more olive oil for a dairy-free version. Cilantro can be swapped for parsley if you prefer a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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