The Exotic Kitchens of Peru/Copeland Marks 1999

Steamed Fish Fillets (Pescado Sudado)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons corn oil 1 large onion, sliced (1 cup) 2 cloves garlic, chopped fine
2 medium tomatoes, sliced (1 cup) 1/4 teaspoon paprika 1 teaspoon salt, or to taste
1-1/2 pounds fillets of flounder, corvina (cod), or other white-fleshed fish 1/2 cup dry white wine 10 sprigs parsley, leaves only, chopped
lemon slices, for serving



1 Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 minutes. Cover the mixture completely with the fish fillets.
2 Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
3 Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

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