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- 6 fish filets (preferably grouper or "mero" in Spanish)
- 3 tomatoes, mashed and strained
- 2 onions
- 1 chopped green pepper
- 10 olives, pitted
- 2 tablespoons of vinegar
- 1 laurel leaf
- 6 cloves of garlic
- oil
- salt to taste
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Pescado al
Mojo Isleño
When you travel to the islands, you may encounter this classic dish in one form or another, as seafood is quite abundant in the area. Traditionally, the fish of choice is red snapper, but any good flaky white fish will work in this recipe. Also, it’s customary to fry a whole cleaned fish with the head still attached
Source: about.com |
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Adnan's Kitchen |
Fish in Island Sauce
(Pescado al
Mojo Isleño ) |
- Fry the garlic in a frying pan until golden.
- Clean the fish filets and fry in the same oil until golden on both sides.
- Fry the onion until transparent.
- Add the tomato and the pepper and fry until the flavor peaks.
- Add the olives, vinegar and laurel and cook on low flame for 10 minutes.
- Pour the sauce over the fish filets and serve immediately.
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