Caiado

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a bowl, combine the white fish fillets with lemon juice, salt, and black pepper. Let it marinate for about 15 minutes.

Marinate the Fish

Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the marinated fish fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Fish

In the same skillet, add 2 tablespoons of olive oil if needed. Add the chopped onion and bell pepper, and sauté over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

Sauté the Vegetables

Stir in the diced tomatoes, paprika, cumin, salt, and black pepper. Cook for about 5 minutes until the tomatoes start to break down.

Add Tomatoes and Spices

Pour in the chicken broth and bring to a simmer. Allow the sauce to cook for an additional 10 minutes until it thickens slightly.

Add Broth and Simmer

Return the cooked fish fillets to the skillet, spooning the creole sauce over them. Let it cook together for another 3-4 minutes, allowing the flavors to meld.

Combine Fish with Sauce

Sprinkle chopped cilantro over the fish and sauce before serving.

Finish with Cilantro

White fish fillets (e.g. tilapia or snapper)

Lemon juice

Salt

Black pepper

Olive oil

Onion, finely chopped

Bell pepper, finely chopped

Garlic, minced

Tomatoes, diced

Cilantro, chopped

Paprika

Cumin

Chicken broth