Pescado En Guiso Recipe
Rock fish fillet simmered in a tomato-based sauce with capers, green olives and white wine. Served with rice, maduros, and Ensalada Mojito.
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Ingredients
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Fish
Sauce
Sides
Method
Fish Preparation
- 1
Season the Fish
Sprinkle salt and black pepper over both sides of the rock fish fillets. Set aside for 10 minutes to marinate.
- 2
Sear the Fish
In a large skillet, heat olive oil over medium heat. Add the seasoned fish fillets and cook for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Sauce Preparation
- 3
- 4
Add Tomatoes and Wine
Stir in the crushed tomatoes and white wine. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
- 5
Incorporate Capers and Olives
Add capers and sliced green olives to the sauce. Stir to combine and let simmer for another 3-4 minutes.
- 6
Return Fish to Skillet
Gently place the seared fish fillets back into the skillet with the sauce. Spoon some sauce over the fish. Cover and simmer for 8-10 minutes until the fish is cooked through.
- 7
Finish with Parsley
Once the fish is cooked, sprinkle with fresh parsley before serving.
Side Dishes
- 8
Cook the Rice
In a pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is fluffy and water is absorbed.
- 9
Prepare Maduros
Peel the ripe plantains and slice them diagonally. In a separate skillet, heat oil over medium heat and fry the slices until golden brown on both sides, about 3-4 minutes per side.
- 10
Assemble Ensalada Mojito
Prepare the Mojito salad by mixing fresh vegetables such as lettuce, tomatoes, and cucumbers, and dress with lime juice, olive oil, and mint.