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)
• 1/4 teaspoon paprika
• 1 teaspoon salt (to taste)
• 1 1/2 lbs flounder fillets or 1 1/2 lbs cod fish fillets or 1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
• 1/2 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

[Dazy]

This is an excellent base recipe! Spice variations would of course depend on the type of fish, the people eating it, etc. I added a little extra salt and paprika, and a very light sprinkle of smoked chipotle powder. After cooking the fish (dover sole, from frozen, from Trader Joes) I removed the fillets to a plate and cooked the sauce down a little. Then I whisked some lowfat organic plain yogurt and a healthy sprinkle of dill into the "sauce." While it was still thin, it coated the fish nicely. I served it with oven roasted baby gold potatoes, oven roasted balsamic asparagus, and soft breadsticks.
I really recommend the yogurt if you want something with more zing! Keeps it lowfat too :)

[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.