Today's recipe comes to us courtesy of MyFoodMyHealth.com, 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
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
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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