Puerto Rican Fish in Mojito Isleno Sauce Recipe
Ingredients:
- 3 whole red snappers (1 to 1 1/2 pounds each), each split lengthwise into 2 pieces
- 1/2 tablespoon Adobo
- 1/4 cup corn oil
- Mojito Isleno Sauce (see the recipe below)
How to cook Puerto Rican Fish in Mojito Isleno Sauce:
- Season the fish with the adobo.
- Heat the oil in a large skillet and saute the fish until golden brown on both sides.
- Transfer the fish to another pan and add the Mojito Isleno sauce.
- Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the fish is cooked through.
Mojito Isleno Sauce Recipe
Mojito Isleno Sauce Ingredients:
- 1/3 cup corn oil
- 1 medium yellow onion, chopped
- 1 cup tomato sauce
- 1/3 cup alcaparrado (mixture of olives, pimientos strips and capers), drained, or manzanilla olives
- 2 bay leaves
- 2 Italian frying peppers, seeded and chopped
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 roasted red peppers, drained and cut into strips
How to cook Mojito Isleno Sauce:
- Heat the oil in a heavy pot.
- Add the onion and saute over medium heat until translucent.
- Add the rest of the ingredients and bring to a boil.
- Reduce the heat to low and cook for 15 minutes.
- You can use green bell peppers instead of the frying peppers and red onions instead of yellow, if desired.
Notes:
The Puerto Rican Fish in Mojito Isleno Sauce recipe very easy to prepare and so good!
The Puerto Rican name for this recipe is Pescado en Salsa de Mojito Isleno.
Comment:
Mojito Isleno, a sauce that originated in Salinas (Puerto Rico), combined with red snapper is delicious evidence that simple cooking can also make a memorable meal.
This recipe for Puerto Rican Fish in Mojito Isleno Sauce serves/makes: 6
The Puerto Rican Fish in Mojito Isleno Sauce (Pescado en Salsa de Mojito Isleno) recipe is adopted from A Taste of Puerto Rico by Yvonne Ortiz – 1997.Main Ingredient: Snapper
Preparation Method: Poached/Simmered
Cuisine: Caribbean