El Pescador Recipe
Pan Seared Fillet of Fish Topped with Shrimp, Simmered in A Zesty Creole Sauce, White Rice and Sweet Plantains
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Rice
In a saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until rice is tender and water is absorbed.
- 2
Cook the Plantains
In a skillet, heat oil over medium heat. Add sliced sweet plantains and cook until golden brown on both sides. Remove and drain on paper towels.
- 3
Pan-Seared Fish
Season the fish fillets with salt, black pepper, and Creole seasoning. In the same skillet, add olive oil over medium-high heat. Once hot, add the fillets and cook for about 4-5 minutes on each side or until fully cooked. Remove and set aside.
- 4
Make the Creole Sauce
In the same skillet, add chopped onion, bell pepper, and minced garlic. Sauté until soft. Then add diced tomatoes and chicken broth. Let simmer for 5-7 minutes. Add the shrimp and cook until they turn pink and are cooked through.
- 5
Serve
Plate the fish, top with the shrimp and Creole sauce, serve alongside white rice and sweet plantains.