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Pescado Sudado (Fish with Onions and Tomato)

Today's recipe comes to us courtesy of, and it was created by noted cook Ela Guidon.
As she says, "This quick braise literally means 'sweated fish' and is a Peruvian favorite. If you want to turn up the heat Peruvian-style, add a whole chopped jalapeno pepper, seeds and all, when you add the other vegetables. This is delicious served over boiled potatoes or cooked noodles."
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Pescado Sudado (Fish with Onions and Tomato)
By Ela Guidon
Prep time 10 minutes
Cook time 15 minutes
4 servings
2 tablespoons organic extra virgin olive oil
1 large red onion, halved, sliced 1/4-inch thick
1/4 teaspoon sea salt, plus more for the fish
3 garlic cloves, minced
1 celery stalk, cut into 1/4-inch slices
1 large tomato, halved, sliced 1/2-inch thick
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
4 firm Alaskan cod or Alaskan halibut filets
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
  • Warm the oil in a large skillet. Add the onion and 1/2 teaspoon salt, cover and cook over medium-low heat for 3 minutes, until the onions color and soften a little.

  • Add the garlic, celery, tomatoes and pepper flakes and cook covered for 2 minutes. Add the wine and cook 4 more minutes.

  • Uncover and lay the fish fillets over the vegetables and sprinkle with lime juice. Sprinkle the fillets with salt and pepper. Cover and cook for 5 minutes or until the fish turns opaque.

  • Sprinkle with cilantro and serve hot.

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