PESCADO EN SALSA CRIOLLA (Fish on Creole Sauce)

Prep. 10 Min. Cocción 15-18 Min.

Porciones 4

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INGREDIENTES

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2 lbs. filete de pescado (mero, bacalao o rodaballo) adobado
Salsa Criolla:
¼ taza aceite de oliva
1 cebolla mediana cortada en tiritas
1 pimiento rojo cortado en tiritas
1 pimiento verde cortado en tiritas
1/2 taza tomates frescos rebanados o troceaditos
1 taza salsa de tomate
¼ taza aceitunas rellenas rebanadas
1/4 taza cilantrillo fresco picadito
½ taza vino blanco
1 hoja de laurel
Sal al gusto

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PROCEDIMIENTO

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Adoba el pescado con anticipación.

En una sartén echa el aceite de oliva, calienta y añade los pimientos, ajo, cebolla, tomates, aceitunas y cocina por 2 a 3 minutos. Añade el pescado, salsa de tomate, vino y hoja de laurel.

Cocina a temperatura mediana por 8 minutos.

Coloca el pescado en la salsa y cocina a temperatura mediana por 5 minutos. Voltea el pesccado y sigue cocinando por 5 minutos adicionales.

Sirve y decora con cilantrillo fresco picadito.

Cheers,
Jackie :)

Some Puerto Rican Flavors!!

For Many years combining red wine with fish was a "NO, NO" because of the culinary theories but Thanks God we live in times where we can be as creative as we want and still okay!!:) with Gurus!!. This a recipe I being playing with it for quite some time and is base on a traditional PR dish. Coming from an Island, it is very common to see the influence of the ocean in many of ours dishes!! This is a very nice and rich recipe ...that I hope you will enjoy and try it..as it is very easy to make!

Bon Appetite!.

Ingredients:
4 servings of white fish (sea bass, turbot, grouper and marlin)
Salt and pepper
Olive oil
1 / 2 onion chopped
3 cloves garlic
1 cup red wine
1 / 4 cup (or less) of sugar. I like to add 2 to 3 tbsp sugar, no more.
1 / 4 cup balsamic vinegar
Coriander chopped
2 tbsp butter

Procedure: Marinate fish with a little salt and pepper. Brown to the pan in a little olive oil first by both sides, then cook over medium heat, turning often until cooked (12 to 16 minutes, depending on the thickness of the portion). Remove from skillet and arrange on a platter, cover and keep warm in preparing the sauce. In the same pan heat a little oil and some butter and cook onion with garlic until shiny. Add wine, balsamic and sugar and boil. Reduce heat to maintain a gentle boil until thickened. Add butter and stir in moving. Taste and adjust the seasoning. Add the coriander and serve immediately over fish.