This is a good one to make while on passage, when you've just caught a beautiful dorado or wahoo.
I make this dish with a base of Sofrito, a spicy tomato/pepper sauce used in lots of recipes in Puerto Rico.
The Sofrito can be made in advance, and will keep for a few weeks in the fridge.
Preparation Time: 10 Minutes
|1 lb.dorado, or other firm white fish,filleted||1/2 red pepper,sliced|
|2 cups Sofrito||1/2 green pepper, sliced|
|1 medium onion,chopped||Hot pepper sauce, to taste|
|1/2 glass white wine||1 teasp sugar|
In a large frying pan, heat a little cooking oil and fry the onion and peppers until just turning brown. Add the sofrito, white wine and sugar, and heat through.
Add the fish fillets and cook for about 10 minutes until the fish is cooked through.
Serve with mashed potatoes and buttered cabbage.