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Fried Fish with Puerto Rican Sauce(Mojo Isle

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Recipe

 

Yield

1 batch

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features

Sauce (A)
*
½ cup olive oil
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2 ½ pounds onions
peeled and sliced
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1 ½ cups water
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24 each pimento stuffed green olives
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2 tablespoons capers
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4 ounces pimento stuffed green olives
canned, cut in tiny slices in their juice
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16 ounces tomato sauce
canned
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2 tablespoons vinegar
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1 tablespoon salt
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2 each bay leaves
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The Rest (B)
*
4 pounds fish
slices, 1 inch thick white meat fish, chilled
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2 tablespoons salt
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1 cup olive oil
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4 cloves garlic
peeled and crushed
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Ingredients

Amount Measure Ingredient Features
0
Sauce (A)
*
118 ml olive oil
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1.1 kg onions
peeled and sliced
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355 ml water
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24 each pimento stuffed green olives
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3E+1 ml capers
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115.6 ml/g pimento stuffed green olives
canned, cut in tiny slices in their juice
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462.4 ml/g tomato sauce
canned
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3E+1 ml vinegar
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15 ml salt
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2 each bay leaves
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0
The Rest (B)
*
1.8 kg fish
slices, 1 inch thick white meat fish, chilled
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3E+1 ml salt
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237 ml olive oil
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4 cloves garlic
peeled and crushed
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Directions

  1. Prepare sauce by mixing ingredients (A) and cooking over moderate heat, about an hour 2. When sauce is nearly done, season fish with salt included in B and slightly cover with flour and fry as follows: Put oil and garlic into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish fit on it. Brown at moderate heat on both sides, reduce heat to low and cook for 15 minutes or until fish flakes easily when tested with fork. Fry remaining fish the same way.
  2. Place fish in a mold and cover with hot sauce and let it stand for 5 minutes.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1089g (38.4 oz)
Amount per Serving
Calories 145558% from fat
 % Daily Value *
Total Fat 94g 144%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 6417mg 267%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 31%
Sugars g
Protein 224g
Vitamin A 21% Vitamin C 66%
Calcium 40% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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