(Puerto Rican fish with
tomato-olive sauce)
4-6 servings
INGREDIENTS
Olive oil – 60 ml
Onion, chopped – 1 each
Bell pepper, chopped – 1 each
Garlic, minced -- 4-6 cloves
Tomatoes, peeled, seeded and diced – 450 gr
Red wine vinegar – 30 ml
Green olives, pitted – 60 gr
Capers, rinsed – 10 gr
Bay leaf -- 1 or 2
Salt and pepper -- to taste
Olive oil – 60 ml
Fish fillets, cut in serving size – 1 kg
Salt and pepper -- to taste
METHOD OF
PREPARATION
1.
Mise en place
2.
Heat the first 60 ml of olive oil in a saucepan over medium
flame. Add the onions and peppers and sauté until the onions are translucent.
Add the garlic and sauté for another 1 to 2 minutes.
3.
Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt
and pepper. Simmer for 10 to 15 minutes until somewhat reduced.
4.
Heat the remaining olive oil in a sauté pan over medium high
flame. Season the fish with salt and pepper and sauté on both sides until both
sides are lightly browned.
5.
Pour the prepared sauce over the fish and simmer until the fish
is cooked through, about 6 to 8 minutes.
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