South American Fish - Alternative with Chicken
Baked in Creamy Nut Milk and with Fall Vegetables
Brazilian Peixe no Leite de Castanha-do-Pará
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.See the notes for a recipe version with less hands-on time.
Ingredients
Main Ingredients
- 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
- 300 g Brazil nuts [2] raw, unsalted
Vegetables
- 3 slices sweet potato [3] 1/2 inch each
- 3 slices acorn squash [3] 1/4 inch each
- 3 oz green beans [4]
- 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
- 1 medium (red) onion (optional) [5] cut into 8 wedges
- 1 medium tomato (optional) [5] cut into 8 wedges
Culinary Spice Blend
- 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme
Additional Ingredients
- salt
- olive oil
- 2 tbsp fresh cilantro or parsley (optional) chopped
Instructions
Nut Milk Preparation
- In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
- Refrigerate the mixture for 30 minutes to allow the flavors to meld.
Fish Preparation
- On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
- Let the fish rest for 30 minutes to absorb the seasoning.
Vegetables Preparation
- In a POT, bring 2 quarts of lightly salted water to a boil.
- Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
- Scoop the vegetables out with a slotted spoon and set them aside.
Assembly and Baking
- Preheat the OVEN to 420°F.
- Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
- Pour the prepared nut milk evenly over the fish fillets.
- Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
- Distribute the vegetables evenly around and on top of the fish.
- Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
- Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
- Optionally, garnish with fresh cilantro or parsley before serving.
- Enjoy!
Notes
For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato.
Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.See the notes for the authentic recipe.
Ingredients
Main Ingredients
- 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
- 300 g Brazil nuts [2] raw, unsalted
Vegetables
- 3 slices sweet potato [3] 1/2 inch each
- 3 slices acorn squash [3] 1/4 inch each
- 3 oz green beans [4]
- 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
Culinary Spice Blend
- 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme
Additional Ingredients
- salt
- olive oil
- 2 tbsp fresh cilantro or parsley (optional) chopped
Instructions
Season the Fish
- On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
- Let the fish rest for 30 minutes to absorb the seasoning.
Prepare the Nut Milk
- In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
- Refrigerate the mixture for 30 minutes to allow the flavors to meld.
Bake the Vegetables
- Preheat the OVEN to 400°F.
- Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
- Bake for 10 minutes, then turn the vegetables.
- Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
- Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
- Bake for another 10 minutes, or until all vegetables are tender.
- Remove the vegetables from the oven and keep them warm.
Bake the Fish
- Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
- Pour the prepared nut milk evenly over the fish fillets.
- Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
- Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.
Serve
- Arrange the fish and baked vegetables on plates.
- Optionally, garnish with fresh cilantro or parsley.
- Enjoy!
Notes
For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.
