Picadillo Sauce (Tavolo) for Fish,Seafood or Chicken |
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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply used over rice with black beans. I have made this dish with sea bass, tilapia, shrimp, scallops and chicken. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped fine |
1 teaspoon garlic, minced |
1 jalapeno pepper, minced |
1 tablespoon tomato paste |
2 teaspoons chili powder |
1/4 teaspoon cumin |
1/4 teaspoon ground cinnamon |
1/2 teaspoon ground coriander |
1 1/2 cups chicken stock |
2 roma tomatoes, diced |
1/4 cup green olives, diced |
1/4 cup raisins |
4 (5 ounce) striped sea bass fillets (or equal amounts chicken, shellfish etc) |
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil in a large saute pan over med -high heat.
3. Add onions and saute 3 minutes.
4. Stir in garlic, jalapeno, tomato paste,chili powder,.
5. cumin,cinnamon,coriander.
6. Stir in broth,tomatoes,olives and raisin.
7. Simmer over medium heat and reduce to a sauce consistency.
8. Baking.
9. Transfer fish, chicken, shrimp, scallops et al.
10. to a lightly oiled casserole dish season with salt and pepper.
11. Top the meat with cooked Picadillo Sauce bake until done.
12. About 12-15 minutes.
13. Carefully remove meat and sauce to a bed of rice. I love saffron rice.
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