Tuesday, November 8, 2011


We eat a lot of fish around here.  It's healthy, it's easy to prepare, and if you shop the sales, it's economical.  The only thing is that I have to always have a new idea ready.  We tend to get tired of eating fish the same way too often.  Tonight I was in the mood for something with the flavors of Puerto Rico, and this is the end result.  Be sure to read the note after the recipe.  The type of fish filet you use is VERY important.


1/4 c olive oil

1/4 c chopped red onion

1/4 c chopped green onion

1/4 c chopped green bell pepper

4 cloves garlic, minced

1 can diced tomatoes

2 Tbsp red wine vinegar

1/4 c alcaparrado

1 bay leaf

Kosher salt, to taste

Freshly ground pepper, to taste

GOYA® Adobo with Pepper, to taste

1/4 c GOYA® Naranja Agria marinade

1/4 olive oil

4-5 fish filets

Season fish with Adobo, to taste. Pour marinade over filets and place in refrigerator to 30 minutes. Heat 1/4 c olive oil over medium heat. Add the onions, bell pepper, and garlic and cook for 2-3 minutes, stirring frequently. Stir in the tomatoes, vinegar, alcaparrado, salt, pepper, and bay leaf. Simmer 10-15 minutes.

Heat the second 1/4 c of olive oil in a nonstick saute pan on medium heat. Saute filets on each side until lightly browned. Pour the sauce over the fish and let simmer about 10 minutes.

IMPORTANT NOTE: I used flounder. Not a good idea. Flounder is too delicate and fell apart as it cooked. The flavor was good, but the texture was all wrong. Use a fish that can hold together better. Something like grouper, salmon, or tuna filets would have better. Also, be careful not to marinate too long. Because it fell apart and looked so....something, I did not bother to take pictures. If I ever get this recipe to look pretty, I'll add a picture then. : )


Until next time, Happy Cooking!  : )

One who looks for a friend without faults will have none." - Unknown

Very Good Recipes-Kingdom of Puerto Rican Recipes



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