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Method
1. Roughly chop nearly all the coriander and spring onion,
leaving enough for garnish. Place the coriander, parsley,
garlic, tomatoes, onions, peppers, spring onions and salt
into a large heavy bowl. With a pestle, mash together all
ingredients, gradually squeezing in juice of limes.
2. Take both fish and slash diagonally 3 times on each side.
Stuff some of the mixed vegetables and herbs into the slashes
and the centre of the fish and close. Take the halves of lobster
and cover with vegetables and herb mix, leaving around half
for later.
3. Heat a large saute pan with the olive oil. Arrange sea
bass and lobster (placing flesh side down) in the sauté
pan. After 2 minutes, pour over the coconut milk and bring
to a gentle bubble. After a further 2 minutes, turn over the
fish and lobster. Add the remainder of the vegetable and herb
mix.
4. Cook for a further 10 minutes, when the fish and lobster
are tender and the vegetables are cooked through.
5. Transfer to a large serving dish and sprinkle with remaining
coriander and spring onions.
Add dende oil (is available) in a slow circular motion over
the top.
*Cook's Note: Dende Oil is an African palm-oil, widely used
in the Brazilian state of Bahia and is difficult to obtain
elsewhere. The dish is just as delicious without it.
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