Recipe by Chef Kate
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Top Review by evelyn/athens
I wish I could give this recipe more stars! Not only is it absolutely fabulous-tasting, its ease of preparation are going to make it a regular on our fish-rotation. My children gobbled it up, so I'm REALLY happy. Made a 1/2 batch as it was just me and the 3 little ones and my only change was to use fresh lemon juice instead of vinegar as the acid. I also did gently turn the fish over 1/2 way through cooking (used a thick perch fillet). There is rather a lot of liquid in the beginning, but after the 15 minutes cooking, I had a little bit of a tasty sauce left. A winner, Kate!
- 907.18 g red snapper fillets (about 6 - 8 fillets)
- 158.51 ml olive oil
- 177.44 ml white wine
- 29.58 ml white wine vinegar
- 236.59 ml parsley, fresh, roughly chopped
- 1 small onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 4.92 ml salt (sea or kosher)
- 2.46 ml pepper, freshly ground
Directions See How It's Made
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.