Picadillo Sauce (Tavolo) for Fish,Seafood or Chicken

"Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply used over rice with black beans. I have made this dish with sea bass, tilapia, shrimp, scallops and chicken."
 
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Ready In:
19mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Heat oil in a large saute pan over med -high heat.
  • Add onions and saute 3 minutes.
  • Stir in garlic, jalapeno, tomato paste,chili powder,.
  • cumin,cinnamon,coriander.
  • Stir in broth,tomatoes,olives and raisin.
  • Simmer over medium heat and reduce to a sauce consistency.
  • Baking.
  • Transfer fish, chicken, shrimp, scallops et al.
  • to a lightly oiled casserole dish season with salt and pepper.
  • Top the meat with cooked Picadillo Sauce bake until done.
  • About 12-15 minutes.
  • Carefully remove meat and sauce to a bed of rice. I love saffron rice.

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RECIPE SUBMITTED BY

I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching". Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low. Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!" That's why I keep on searching, to get better and learn.
 
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