recipes * memories * tips * photos * trips


04/ 02/ 2016


My oldest sister is totally focused on her own world; it means that she doesn’t care about anything, she only takes care of herself! We joke about her calmness and easy-going attitude and we always say that if she dies suddenly, “for her to actually start her journey to heaven, it will take about three days for us to lose her because she is too calm!” On the other hand, her husband is completely the opposite! Because of their differences, they complement each other! Joking apart, she is really kind and a genuinely good person, but it is the world of jewelries and the world of design objects which really drive her crazy. Both Aries mother and daughter are really identical: the genetics and, in my sister’s case, our mom’s influence were extremely strong! To the men’s sadness, I mean, to my dad and the Lebanese husband, the Aries girls only have eyes for expensive things, oh poor guys! Well, with her absolute serenity, my sister is good at discovering excellent recipes. She gave me this easy and tasty fish recipe. We made this fish when we went to Punta del Este in Manantiales at my brother-in-law’s house. This is my sister’s recipe, but it was made by my mum, of course! Juliana, as usual, being an architect, was working on some projects. One day, after the beach, my mum and I were walking around the town and we found a local fish market. So, we went back home with a lot of seafood! For side dishes we made rice, caramelized carrots and we enjoyed a fine Uruguayan white wine. We bought the tannat wine, typically Uruguayan, just as a gift for our husbands because this trip was only for women!




                  Total time:   1 hour                              Serves: 5 people                                         



For the fish:


- 630 grams Saint Peter filet (5 filets)

- 1 tablespoon cornstarch

- 1/2 cup seasoned breadcrumbs (70 grams)*

- 1/4 cup plain four (36 grams)

- Olive oil

- Black pepper

- Salt




1. In a bowl, mix cornstarch, bread flour, plain flour and reserve;


2. Then, season the fish with black pepper, salt, olive oil and reserve;


3. Next, bread the filet with the mixture of different kinds of flour and reserve;


4. Put some oil and butter in pan, but only to cover the base of the pan on medium high heat. When the oil is really hot, put the filet and grill until it is golden in colour on both sides and reserve;   






- 250 grams breadcrumbs

- 50 grams parmesan cheese, finely grated

- 1 tablespoon dried oregano

- 1 tablespoon dried rosemary

- 1 tablespoon dried thyme

- 1 tablespoon dried garlic (optional)




1. Mix all ingredients and keep in a hermetic pot. It is a wise choice to sprinkle the dish with these breadcrumbs in order to get a nice gratin. The crust will certainly be crispy!




For the lemon butter sauce:


- 100 grams butter

- 1 fresh lemon (juice and zest)

- ½ cup caper (60 grams)

- ½ cup almond toasted flakes (60 grams)

- Salt

- Parsley, chopped




​1. In the same pan where the fish was grilled, melt the butter;


2. Next, add lemon juice and zest, caper, salt and cook for a while to incorporate the ingredients. The sauce will be liquid;


3.Put the filets in a platter, baste the sauce over the filet and bake for a while into a preheated oven to 180°C, just to warm the fish;


4. Finally, sprinkle parsley and almond flakes over the fish.







                 Total time: 30 minutes                            Serves: 3 people




- 4 medium carrots, peeled and chopped in thin slices

- 1 tablespoon unsalted butter

- 2 tablespoons sugar




1. Place the carrots in pan, cover with water and cook until very tender. Don’t put much water so that it can evaporate while it is cooking;


2. Then, when the carrots are (without water) dry, add butter, sugar and cook until it becames caramelized. Remove from the heat and serve.





























































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