The prompt for Project Food Blog Challenge #2 reads: Ready to tackle a classic dish from another culture? Pick an ethnic classic that is outside your comfort zone or are not as familiar with. You should include how you arrived at this decision in your post. Do your research then try to pull off successfully creating this challenge. Try to keep the dish as authentic as the real deal, and document your experience through a compelling post.

Really? Do I have to?

If nothing else, I’m always up for trying something new, so I put on my thinking cap.

Where to begin?, I thought. Italian? Nah. it’s certainly delicious, but too easy to be called a true “challenge.” I wanted to actually step outside my comfort zone and create a dish I’d never tried before.

I began thinking of things I looks for in some of my favorite foods: fresh veggies, lean meat, interesting flavor combos and sexiness.

You read that correctly — sexiness.

Because anyone who’s enjoyed tiramisu, creme brulee, chocolate covered strawberries, fillet mignon, buttered lobster tails or five layer chocolate cake knows that food can be sexy.

It’s one thing to say you want to create a sexy dish and it’s another thing to actually follow-through. Never being one to give up, I was determined to wrangle my inner sex kitten and create something spectacular.

Let’s just say that cat was let out of the bag many moons ago. For those of you who know me, I am more dork than suave, more klutz than glam and never, ever sexy.

So I turned to the pros for help:

Ah yes, Brazilian models. Have you ever met a Brazilian that isn’t sexy? I didn’t think so.

After scouring the intertubes and reading up on their cuisine, I found what I thought would be a perfect match –Moqueca.

Imagining me purring that to you in a sexy Brazilian accent, are you? Too bad my face contorts in pain as I try to hide my girl-next-door midwestern tongue. But just because I’m not seductive and don’t have an alluring accent doesn’t mean I can’t make sexy food, right? Don’t answer that…

According to Wikipedia: Moqueca (or Muqueca, Portuguese pronunciation: [moˈkɛkɐ]) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients. It is cooked slowly, with no water added.

I was originally drawn to Moqueca for the same reasons that I love any fish stew — seafood, veggies and more seafood.

I set to work compiling recipes and reading up on this dish and made a few minor variations of my own.

Brazilian Sex-Pot Stew (Moqueca)

You’ll need:

• 1 lb. of fish filets, cut in large portions (select any white fish that speaks to you that day) – on second thought, if a fish is speaking to you, return to your medication and stay away from the stove.
• 1 lb. shrimp (I took a shortcut and bought pre-cooked shrimp)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large tomatoes, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 3 cups coconut milk
• 2 Tbsp of peanut oil***
• juice of one lime
• 1 bunch cilantro
• 2 Tbsp of green onions, chopped
• 2 Tbps of parsley, chopped
• salt and pepper to taste

***Most traditional dishes call for palm oil. After doing much research on this ingredient, I learned that peanut oil creates the same taste, but with less than half of the saturated fat! At The Daily Balance, we’re always looking for ways to make things healthier — without sacrificing taste or quality — this swap fit the bill.

First, marinade the fish filets and shrimp with salt, pepper and lime juice for at least 1/2 hour.

In the meantime, sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in peanut oil for about two minutes. Then add fish and coconut milk. Cook for about 15 minutes on low or until fish is cooked.

Take a moment to admire the rich, creamy (and dare I say, SEXY) goodness.

Serve alongside fried plantains.

Well I’m not sure if my bottom has started lifting, but I know eating this certainly made me feel sexy. The richness of the coconut milk added a luscious creaminess, while adding exotic flavor — really rounded out the dish!

So dim those lights, ignite the candles and have a sexy evening with Moqueca.

If I can do it, I promise you can too.