Fish in Tomato Olive Sauce

(Pescado en Mojo Isleño)


This dish tastes even more flavorful when the fish is seasoned the night before cooking.

INGREDIENTS:
 
3 whole red snappers or favorite fish (medium size), cleaned and split in half
 
Homemade Dry Adobo Seasoning to taste (about 1 teaspoon per pound of fish)

1/4 cup vegetable oil

1 cup Tomato Olive Sauce(Mojo Isleño) per pound of fish
 

 

DIRECTIONS:

  • Rub adobo into fish. (If you don't like the head, cut off and toss or save for fish soup)
  • In a large skillet, heat vegetable oil.
  • Sauté both sides of fish until it gets golden brown.
  • After fish is done, drain oil from pan and pour in mojo isleño.
  • Simmer fish 20-25 minutes.
  • Serve with mofongo or steamed white rice and Fried Green Plantains (Tostones) or Shredded Fried Green Plantains (Arañas) .

BUEN PROVECHO!

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