Filetes De Chillo in Salsa (Puerto Rican Fish Fillets) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you. From the Complete Caribbean Cookbook. Ingredients:
6 fish fillets |
1 tablespoon butter |
1/4 cup beer |
3 garlic cloves, crushed |
1 tablespoon lime juice (or to taste) |
3 tablespoons vegetable oil |
1 onion, sliced |
1 teaspoon dried oregano |
1/2 green bell pepper, chopped |
1 tablespoon tomato paste |
3/4 cup chicken stock |
1/4 cup dry white wine |
Directions:
1. Preheat oven to 350°.
2. Place fish in a single layer in a baking dish and dot with butter.
3. Add beer, lime juice, and 1 clove garlic.
4. Bake 30 minutes, basting occasionally.
5. Meanwhile, heat oil in a skillet over high heat.
6. Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
7. Add remaining ingredients to pan and cook for an additional 10-15 minutes.
8. When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.
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