Carapau Grosso com Farinha de Mandioca e Molho Verde

1.Preheat the grill to medium-high heat (about 400°F or 200°C).

2.Rinse the carapau grosso under cold water and pat dry with paper towels. Season the fish inside and out with salt and black pepper.

3.In a bowl, mix the farinha de mandioca seca and farinha musseque together. Set aside.

4.Drizzle the carapau with 2 tablespoons of palm oil, ensuring it is evenly coated. Place the fish on the grill and cook for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

5.While the fish is grilling, prepare the molho verde. In a mixing bowl, combine the minced garlic, diced green tomato, chopped onion, and parsley. Add the remaining palm oil and season with salt and pepper. Mix well and set aside.

6.In a separate pan, heat a small amount of palm oil over medium heat. Add the sliced banana pão grossa and fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.

7.Once the fish is done, remove it from the grill and let it rest for a few minutes before serving.

8.To serve, place the grilled carapau on a platter, sprinkle generously with the crunchy farinha mixture, and top with the fresh molho verde. Garnish with fried banana slices and serve alongside the cooked feijão manteiga.