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Amazonian Pintado en Papillote
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Amazonian Pintado Fillet Portion

Information
Serving: 4 portions
Prep Time: 20 minutes
Ingredients
  • 1 package of Amazonian Pintado Fillet Portion(420g)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of grated ginger
  • 2 teaspoons of lime juice
  • 2 stalks of spring onion cut obliquely
  • 1 head of broccoli separated in small bouquets
  • 1 carrot sliced in round slices
  • 1 red onion sliced in round slices
  • olive oil
  • salt
Preparation

    Remove the Amazonian Pintado Fillet package from the freezer, accommodate it into a small baking pan and let it unfreeze from the night before in the lower portion of the refrigerator (If you prefer, use the microwave oven defrost function to unfreeze the fish for 2 minutes, flipping over the small fillets two or three times during the process). After defrosting, season the fish with soy sauce, ginger, and lime juice, and let it marinating in the refrigerator for 20 minutes. Cut out 4 squares of parchment paper with a side length of 30 cm. Fold then in half and cut out each one of them in a heart shape. Remove the fillet cuts Pintado out of the marinate, divide them in the papillotes and close each of them by twisting the edge. Transfer the 4 papillotes to a baking pan, place them into a preheated (180° C) oven and bake them for approximately 15 minutes. In the mean time, cook the broccoli, carrot and onion in the steam for approximately 10 minutes, and season it with olive oil, adding salt to taste. Serve the Pintado fillets in the papillotes together with the colorful vegetables.



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