Puerto Rican Fish with Olive-Caper Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Green olives, capers and tomatoes combine with a hit of hot pepper in this dish of fish fillets topped with spicy sauce. Accompany with rice and red beans, or with Arroz con Pollo made without olives or chicken.


  • 3 tablespoons olive oil
  • 4 onions, thinly sliced
  • 5 cloves


  1. Heat the olive oil and sauté the onions and garlic until the onions are softened. Stir in the tomato sauce, vinegar, capers, red peppers, olives, bay leaf, white wine and allspice. Simmer covered for 20 minutes, then remove the lid and cook over a slightly higher heat, letting the sauce evaporate and thicken somewhat. Season with hot sauce to taste and set aside to keep