By Lindenberg Junior

Image Trout with Passion Fruit SauceThis recipe has incorporated tropical ingredients in Contemporary Cuisine. Actually, this was the first culinary/recipe article we have published on Soul Brasil magazine. The intention: reach your soul, go beyond the limitations of paper and offer you a taste. It’s like a kiss in the mouth! We had started the culinary section to kindly touch your palate.

Not only this recipe but many others that we have published focus on a mixture of accents and tastes: international cuisine and tropical mania. It’s the Contemporary Cuisine, already a success and the subject of many conversations. It’s the love affair of tropical fruits/flavors and the international gastronomy.

Trout with Passion-Fruit

(serve 4 people)


  • 4 small or medium Trouts (or Halibut fillets, if you prefer)
  • 50 ml of olive oil
  • 6 to 8 drops of malagueta (Brazilian hot pepper)
  • 100 ml of coconut milk
  • 50 ml of cream (milk product)
  • 100 ml of fish or vegetable bouillon
  • 100 ml of passion-fruit juice (or 25ml of a concentrated passion-fruit juice with 1 teaspoon of sugar)
  • ¼ of a small onion
  • 2 garlic cloves
  • 2 teaspoons of chopped parsley
  • 1 teaspoon of capers
  • 1 lime
  • Salt and pepper to taste
  • Carrots and broccolis cooked on water and salt
  • Baked potatoes

The Fish:
Marinate with lime and set aside for a few minutes. Later, put the fish in a baking dish, with olive oil and salt. Bake in the oven (450ºF) for 20 minutes, or until light brown. Don’t forget to turn the fish to bake both sides equally.

The Sauce:
Brown the chopped onion and garlic with some olive oil and parsley in a skillet. After 1 or 2 minutes add the capers and the drops of malagueta. Pour the coconut milk, the cream, the passion fruit juice and the fish (or vegetable) bouillon. Salt and pepper to taste. In medium heat, simmer until sauce thickens and volume is reduced to half.

Assembling the dish:
First, put the fish in one side of the dish. Arrange the vegetables (and/or optional rice) on the opposite side. Then, pour 1 tbs of sauce on top of the fish. Finally, add charm and liveliness to the dish by placing quarter of a lime beside the fish, and sprinkling chopped parsley all around it.

This recipe goes very well with just fish and vegetables. You can use carrots, broccolis and potatoes (baked with rosemary, or in puree). There’s still an option of spinach and/or cabbage sauté with garlic and olive oil. Every time you cook carrots and broccolis in water and salt, try to keep them “al dente,” to preserve their vitamins. And after cooking them, place them in a bowl and cover with ice for a few minutes. This procedure will make them crispier and with stronger color.


Facebook Comments