Filetes De Chillo In Salsa Puerto Rican Fish Fillets Recipes

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FILETES DE CHILLO IN SALSA (PUERTO RICAN FISH FILLETS)



Filetes De Chillo in Salsa (Puerto Rican Fish Fillets) image

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you. From the Complete Caribbean Cookbook.

Provided by Chocolatl

Categories     Puerto Rican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 fish fillets
1 tablespoon butter
1/4 cup beer
3 garlic cloves, crushed
1 tablespoon lime juice (or to taste)
3 tablespoons vegetable oil
1 onion, sliced
1 teaspoon dried oregano
1/2 green bell pepper, chopped
1 tablespoon tomato paste
3/4 cup chicken stock
1/4 cup dry white wine

Steps:

  • Preheat oven to 350°.
  • Place fish in a single layer in a baking dish and dot with butter.
  • Add beer, lime juice, and 1 clove garlic.
  • Bake 30 minutes, basting occasionally.
  • Meanwhile, heat oil in a skillet over high heat.
  • Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
  • Add remaining ingredients to pan and cook for an additional 10-15 minutes.
  • When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.

Nutrition Facts : Calories 304, Fat 10.7, SaturatedFat 2.5, Cholesterol 105, Sodium 223.6, Carbohydrate 5.2, Fiber 0.7, Sugar 2, Protein 42.5

EASY BACALAO - PUERTO RICAN FISH STEW



Easy Bacalao - Puerto Rican Fish Stew image

Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.

Provided by FLKeysJen

Categories     Stew

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 chili pepper, chopped (Anaheim or poblano preferred)
1/4 cup fresh cilantro, chopped
2 tablespoons sliced pimento stuffed olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Steps:

  • Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
  • Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
  • Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

Nutrition Facts : Calories 207.8, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 422.6, Carbohydrate 8.7, Fiber 2.1, Sugar 4.4, Protein 24.5

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