📝 About This Recipe
Hailing from the coastal sun-drenched kitchens of Ceará, Peixe à Delícia is a masterpiece of Brazilian 'Nordestino' cuisine. This dish creates an unforgettable harmony between tender white fish fillets, caramelized bananas, and a velvety béchamel sauce topped with molten cheese. It is a sophisticated yet comforting celebration of Brazil's unique ability to blend savory seafood with the natural sweetness of tropical fruits.
🥗 Ingredients
The Fish & Marinade
- 2 lbs White Fish Fillets (Snapper, Tilapia, or Sea Bass work best)
- 2 tablespoons Lime Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging the fish)
The Tropical Layer
- 4-5 pieces Ripe Bananas (Prata or Cavendish variety, sliced lengthwise)
- 3 tablespoons Unsalted Butter (for frying the bananas and fish)
- 2 tablespoons Vegetable Oil (to prevent butter from burning)
Velvety Béchamel Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for extra richness)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 piece Onion (grated or very finely minced)
The Topping
- 1.5 cups Mozzarella or Queijo Coalho (shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Season them with lime juice, minced garlic, salt, and pepper. Let them marinate for 15-20 minutes.
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2
While the fish marinates, prepare the bananas. In a large skillet, melt 1 tablespoon of butter with a splash of oil over medium heat. Fry the sliced bananas until they are golden brown and slightly caramelized on both sides. Set aside on a plate.
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3
Lightly dredge the marinated fish fillets in the 1/2 cup of flour, shaking off any excess. This creates a delicate crust that holds the sauce.
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4
In the same skillet used for the bananas (add more butter/oil if needed), sear the fish fillets for about 2-3 minutes per side until golden but not fully cooked through. Remove and set aside.
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5
To make the sauce, melt 3 tablespoons of butter in a medium saucepan over medium heat. Sauté the grated onion until translucent and fragrant.
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6
Whisk in the 3 tablespoons of flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste without browning the mixture.
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7
Slowly pour in the warm milk one splash at a time, whisking vigorously to ensure no lumps form. Continue until all milk is incorporated and the sauce begins to thicken.
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8
Stir in the heavy cream, nutmeg, and a pinch of salt. Simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon. Turn off the heat.
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9
Preheat your oven to 400°F (200°C). Grease a large baking dish with a little butter.
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10
Spread a thin layer of the béchamel sauce on the bottom of the baking dish. Arrange the seared fish fillets in a single layer.
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11
Place the caramelized banana slices evenly over the fish fillets. This creates the signature 'Delícia' flavor profile.
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12
Pour the remaining béchamel sauce over the bananas and fish, ensuring everything is well covered.
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13
Generously sprinkle the mozzarella and Parmesan cheese over the top.
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14
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and has developed a beautiful golden-brown crust.
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15
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Use bananas that are ripe but still firm; if they are too soft, they will turn into mush during the frying process. For an authentic Northern Brazilian touch, use 'Queijo Coalho' if you can find it at a specialty market. Don't overcook the fish during the initial searing; it will finish cooking in the oven and stay much juicier. If the béchamel sauce gets too thick, whisk in a little extra milk or a tablespoon of water to loosen it before pouring. Always use fresh lime juice rather than bottled for the fish marinade to ensure a bright, acidic balance to the creamy sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian rice to soak up the extra béchamel sauce. Pair with 'Batata Palha' (potato sticks) on top for a delightful crunchy texture contrast. A simple side of garlicky sautéed kale or a fresh green salad with a light vinaigrette cuts through the richness. Pair with a chilled glass of crisp Sauvignon Blanc or a traditional Brazilian Caipirinha. Finish the meal with a light passion fruit mousse to complement the tropical theme.