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FISH FILLET IN CREOLE SAUCE
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- 1 lb. fish steak (grouper, snapper or turbot, marinated to your liking)
Creole Sauce:
- ¼ cup olive oil
- ¼ cup stir fry
- ½ cup chopped onion
- ½ cup bell pepper (minced)
- ¼ cup chopped fresh cilantro
- 1 tbsp. wheat flour
- 1 tbsp. Tomato paste
- 1 cup dry white wine
- Salt to taste
Marinate the fish fillet and leave in the refrigerator until ready to cook.
Prepare the Creole Sauce. In a medium saucepan add the olive oil, heat, add the sofrito, onion, peppers, cilantro and cook at medium temperature for several minutes. Add the chicken or fish concentrate, wheat flour and tomato paste, mix and cook stirring constantly until thick. Add the white wine little by little until finished, season to taste and set aside.
In a frying pan pour a splash of olive oil and place the fish fillets in the pan and cook for several minutes on both sides and then serve with the sauce.
- 1 lb. fish steak (grouper, snapper or turbot marinated to your liking)
CREOLE SAUCE
- ¼ cup olive oil
- ¼ cup stir fry
- ½ cup chopped onion
- ½ cup bell pepper minced
- ¼ cup chopped fresh cilantro
- 1 tbsp. wheat flour
- 1 tbsp. tomato paste
- 1 cup dry white wine
- Salt to taste
Marinate the fish fillet and leave in the refrigerator until ready to cook.
Prepare the Creole Sauce. In a medium saucepan add the olive oil, heat, add the sofrito, onion, peppers, cilantro and cook at medium temperature for several minutes. Add the wheat flour, the tomato paste, mix and cook stirring constantly until thick. Add the white wine little by little, season to taste and set aside.
In a frying pan pour a splash of olive oil and place the fish fillets in the pan and cook for several minutes on both sides and then serve with the sauce.
