Pescado en Salsa Criolla (Fish in Creole Sauce)

By garciamoss

Ingredients

• Creole Sauce:
• 2 lbs. fish fillets of a white-fleshed fish, seasoned prior to cooking
• 1/4 cup olive oil
• 1 medium onion, cut in strips
• 1 red bell pepper, cut in strips
• 1 green bell pepper, cut in strips
• 1/2 cup fresh tomatoes cut in slices or chunks
• 1 cup tomato sauce
• 1/4 cup stuffed olives, sliced
• 1/4 cup fresh cilantro, chopped finely
• 1/2 cup white wine
• 1 bay leaf
• Salt to taste
• Crushed fresh garlic (to taste)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Season the fish beforehand.
2. In a pan, heat olive oil and add the peppers, garlic, onion, tomatoes, and olives and cook 2 to 3 minutes.
3. Add the tomato sauce, wine and bay leaf and fish fillets.
4. Cook on medium heat for 8-10 minutes. Check for doneness (depends on thickness of fillet). Flip the fish and cook a few more minutes. Do not overcook.
6. Garnish with fresh cilantro and serve.