Puerto Rican Fish with Olive-Caper Sauce

Name: Puerto Rican Fish with Olive-Caper Sauce
Yield: Serves 4 to 6
Cuisine: Puerto Rican
Ingredients: ½ sweet red pepper, roasted, peeled and cut into strips (pickled ones such as the Italian variety are fine); 4 onions, thinly sliced; 20 green pimiento-stuffed olives, cut into slices; Chopped parsley or coriander for garnish; 25 g/1 oz butter, or as needed; 250 ml/8 fl oz tomato sauce; 1 tablespoon each: vinegar and capers; 1 bay leaf; 5 cloves garlic, chopped; 900 g/2 lb firm-fleshed fish fillets; Pinch of allspice; Hot sauce to taste; 50 ml/2 fl oz dry white wine; 3 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

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.

Ingredients

3 tablespoons olive oil
4 onions, thinly sliced
5 cloves

Americas
Puerto Rico
Fish course
Pescatarian
Caribbean
Spicy
Gluten-free

Method

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