Fried Fish with Puerto Rican Sauce(Mojo Isle
Yield
1 batchPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Sauce (A) |
* | ||
| ½ | cup |
olive oil
|
|
| 2 ½ | pounds |
onions
peeled and sliced |
|
| 1 ½ | cups |
water
|
|
| 24 | each |
pimento stuffed green olives
|
*
|
| 2 | tablespoons |
capers
|
|
| 4 | ounces |
pimento stuffed green olives
canned, cut in tiny slices in their juice |
|
| 16 | ounces |
tomato sauce
canned |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
salt
|
|
| 2 | each |
bay leaves
|
*
|
|
The Rest (B) |
* | ||
| 4 | pounds |
fish
slices, 1 inch thick white meat fish, chilled |
|
| 2 | tablespoons |
salt
|
|
| 1 | cup |
olive oil
|
|
| 4 | cloves |
garlic
peeled and crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Sauce (A) |
* | |
| 118 | ml |
olive oil
|
|
| 1.1 | kg |
onions
peeled and sliced |
|
| 355 | ml |
water
|
|
| 24 | each |
pimento stuffed green olives
|
*
|
| 3E+1 | ml |
capers
|
|
| 115.6 | ml/g |
pimento stuffed green olives
canned, cut in tiny slices in their juice |
|
| 462.4 | ml/g |
tomato sauce
canned |
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
salt
|
|
| 2 | each |
bay leaves
|
*
|
| 0 |
The Rest (B) |
* | |
| 1.8 | kg |
fish
slices, 1 inch thick white meat fish, chilled |
|
| 3E+1 | ml |
salt
|
|
| 237 | ml |
olive oil
|
|
| 4 | cloves |
garlic
peeled and crushed |
|
Directions
- 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.
- Place fish in a mold and cover with hot sauce and let it stand for 5 minutes.
