The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Fried Fish with Red Wine Sauce (Pescado Frito con Salsa de Vino Tinto)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds fish steaks, cut into 4 pieces, using any firm-fleshed white fish such as red snapper, striped bass, tile fish, etc. salt, freshly ground pepper flour
4 tablespoons vegetable oil 2 medium onions, finely chopped 2 cloves garlic, minced
4 medium tomatoes, peeled and chopped 1 bay leaf pinch each cayenne pepper and ground allspice
1 cup dry red wine



1 Season the fish steaks with salt and pepper and coat lightly with flour, shaking to remove the excess. Heat the oil in a skillet and saute the fish until lightly browned on both sides. Transfer to a platter and keep warm. in the oil remaining in the pan (add a little more if necessary), saute the onions and garlic until the onions are soft. Add the tomatoes, bay leaf, cayenne pepper and allspice, and salt and pepper to taste, and saute, stirring from time to time, until the mixture is thick and well blended, about 5 minutes. Stir in the wine and bring to a simmer. Add the fish and simmer for 2 or 3 minutes. Transfer the fish to a warmed serving dish and pour the sauce over it. Serve with rice, potatoes, or any starchy accompaniment.

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