Pescado Sudado (Peruvian Steamed Fish Fillets)

"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."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:




  • 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.
  • 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.
  • Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Questions & Replies

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  1. I got a high 5 from my 14 year old daughter after she tasted it. Enough said! :)
  2. 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. <br/>I really recommend the yogurt if you want something with more zing! Keeps it lowfat too :)
  3. 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.
  4. 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!
  5. 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.


  1. I enjoy steamed fish and this is a lovely way to do it. I used a Basa fillet and it was not very thick so it flaked quite quickly but remained moist and tasty. I used 1/2 tsp of chili flakes in place of the paprika and added 1/2 tsp oregano. The wine was an African OBiKWA Sauvignon Blanc it complimented the fish nicely and I served a glass chilled along with dinner. I cut the amount of fish back to one serving but made a generous portion of the tomato/onion sauce. It was delicious served over a steamed potato, fork mashed. Lovely dinner thanks toni


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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