Fish in Island Sauce

Pescado a la isla, or fish in island sauce, is a Latin American preparation where pan-fried fillets get topped with a quick-cooked salsa built in the same pan. The sauce is a bright, tangy combination of ground tomatoes, green bell pepper, olives, vinegar, and bay leaf that’s reminiscent of Veracruz-style cooking.

The technique is straightforward and built for weeknight speed. Fry garlic until golden, then fry the fish in that garlicky oil until golden on both sides. Set the fish aside and build the sauce in the same pan: onion, tomatoes, pepper, olives, vinegar, and a bay leaf simmered on low for 10 minutes. Pour it over the fillets and serve.

Six cloves of garlic might seem like a lot, but fried garlic mellows into something sweet and nutty. That garlic-infused oil is the flavor foundation for both the fish and the sauce.

Kitchen Tips

• Fry the garlic until just golden, then remove it from the pan before it burns. Burnt garlic turns bitter and there’s no fixing it.
• Pat the fish dry before frying for a crisp, golden crust. Wet fish steams and sticks to the pan.
• Cook the tomato and pepper mixture until “the flavor peaks," meaning the raw vegetable taste cooks out and the sauce smells sweet and concentrated.
• Remove the bay leaf before serving. It’s done its job and nobody wants to bite into one.

Variations

• Add capers alongside the olives for a briny, salty punch.
• Use a splash of white wine instead of vinegar for a softer acidity.
• Serve over white rice to catch all the sauce.