Pescado Sudado (Peruvian Steamed Fish Fillets)
by Firebyrd
A very well-known dish in Peru. My grandmother made it all the time, and as I inherited her great love of all things of the sea, so do I!
INGREDIENTS
- 2 tablespoons corn oil
- 1 large onion ; sliced (1 cup)
- 2 garlic cloves ; chopped fine
- 2 medium tomatoes ; sliced (1 cup)
- 1/4 teaspoon paprika
- 1 teaspoon salt ; (to taste)
- 1 1/2 pounds flounder fillets or cod fish fillets or red snap
- 1/2 cup dry white wine
- 10 sprigs fresh parsley ; leaves only, chopped
INSTRUCTIONS
Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. 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.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.
NOTES
Firebyrd
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (320g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 384 | ||
| Calories from Fat: 356 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 39.6g | 53 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 23.1g | ||
| Polyunsanturated Fat 11.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.6mg | 0 % | |
| Potassium 228.9mg | 6 % | |
| Total Carbohydrate 6.8g | 2 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 5.3g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 384
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