White Fish in Hearts of Palm
Many people do not realize more African people were taken to Brazil, where they were subsequently enslaved, than any other so-called New World country. So with respect to the African Heritage Diet, Brazilians contributed to the cuisine just as much as any of us in the Diaspora, perhaps even more. I was given this recipe in the 1980’s by the mother of a friend who grew up in Brazil. Like this dish, I have never tasted any Brazilian food I didn’t obsessively love.
Molho De Palmito
- 3 Medium Pieces of Fish ( I used wild caught Cod but you could use Mahi Mahi, Salmon, or Halibut)
- 2 Tbsp. Organic Butter
- 1 Tbsp. Flour
- 1 Cup Milk
- 1 Can Organic Hearts of Palm
- 1 Egg Yolk
- 1 Tbsp. Parmesan Cheese
- 1/4 tsp. Walkerswood Traditional Jerk Seasoning – Hot & Spicy
- Spike Original Seasoning to taste.
Sprinkle both sides of thawed fish with Spike and set aside. Heat the butter on medium low in a large sautee pan. Add flour and bring to a bubble. Remove from heat and slowly add milk, the juice from the hearts of palm, and the egg yolk stirring constantly to prevent lumps. Reduce the heat to low, return pan to the burner, then add the Parmesan, jerk seasoning and sliced hearts of palm. Add the fish and cook for 5 minutes on one side. Turn the fish over and cook for approximately 5 minutes on the other side. Garnish with cilantro. Serve over quinoa, couscous or pasta. This sauce is also good over vegetables.