Sudado de Pescado (Fish Stewed in Spicy Wine Sauce)
Serve the light, tasty fish dish with a generous portion of boiled potatoes or yuca or white rice cooked with garlic, suggests Juan Mejia. We found ají amarillo (yellow pepper) and ají rojo (red pepper) pastes by Belmont Natural Products at Publix in the ethnic aisle.
2 tablespoons vegetable oil
2 small onions, quartered
1/2 seeded yellow bell pepper, julienned
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/8 teaspoon ají rojo paste, or to taste
1/8 teaspoon ají amarillo paste, or to taste
Juice of 1 lime
1/4 cup white wine
1 large tomato, peeled, quartered top to bottom and each wedge quartered
2 (8-ounce) boneless fillets of white fish
1 tablespoon fine-chopped parsley
1 tablespoon fine-chopped cilantro
Salt and fresh-ground pepper, to taste
In a large nonreactive skillet over medium heat, heat the oil. Add the onions, peppers, garlic and ginger. Sauté until translucent; do not let garlic and ginger burn.
Add the chile pastes, lime juice and wine. Bring to a simmer. Add the tomatoes and then the fish in a single layer.
Cover the pan and simmer about 5 minutes or until fish is cooked through; periodically spoon sauce over fish as it cooks. Add the parsley, cilantro, salt and pepper. Makes 2 servings.
Source: Adapted from Juan Mejia.
Per serving: 320 calories, 43 percent from fat, 15 g fat, 2 g sat fat, 4 g mono fat, 42 mg cholesterol, 25 g protein, 16 g carbs, 2 g fiber, 81 mg sodium.