Pescado Sudado (Peruvian Steamed Fish Fillets)

justcallmetoni's Note:

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons corn oil
• 1 large onion , sliced (1 cup)
• 2 garlic cloves , chopped fine
• 2 medium tomatoes , sliced (1 cup)
• ¼ teaspoon paprika
• 1 teaspoon salt (to taste)
• 1 ½ lbs flounder fillets or 1 ½ lbs cod fish fillets or 1 ½ lbs red snapper fillets or 1 ½ lbs other white fish fillets
• ½ cup dry white wine
• 10 sprigs fresh parsley , leaves only, chopped

Directions:

1. Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
2. Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
3. Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Reviews

[realbirdlady]

A mild fish dish, quick and easy to prepare. This could be good if you were trying to stretch a small fish for a lot of people. I used flounder, and sauteed the vegetables. (I think "stir fry" might be a mis-typing, given the corn oil, and the tomatoes.) I also reduced the liquid to make a sauce, which did bring out the paprika a little, but it was still pretty bland.

[Vino p.o. prn]

This was so simple to prepare, the tilapia was moist and tender and we enjoyed it. But next time, I will add a few more herbs/spices or maybe a little sliced fennel to the onion mixture for extra flavor. Thanks for posting!

[Chef #601585]

Good flavor and combinations. Used frozen flounder fillets. Fish kept on falling apart. Next time I'll try fresh fish. It was also VERY soupy. It fixed by serving over rice.