'3-pound fish cut into steaks (badejo, robalo etc.)'
salt and black pepper to taste
2 cloves of garlic minced
2 tablespoons freshly squeezed lime juice
2 medium onions sliced
4 tomatoes (340g)
2 red bell peppers (200g)
3 tablespoons chopped fresh parsley
4 tablespoons olive oil or vegetable oil
1 quart water
'3-pound fish cut into steaks (badejo, robalo etc.)'
salt and black pepper to taste
2 cloves of garlic minced
2 tablespoons freshly squeezed lime juice
2 medium onions sliced
4 tomatoes (340g)
2 red bell peppers (200g)
3 tablespoons chopped fresh parsley
4 tablespoons olive oil or vegetable oil
1 quart water
Season the fish with salt, black pepper, and lime juice
In a saucepan, heat the olive oil over medium-high heat
Add the garlic, onion, tomatoes, bell peppers, and parsley
Cook for 30 minutes, stirring occasionally, then cover the saucepan and simmer for an additional 15 minutes or until the fish is cooked through but still moist
Remove from heat and let cool slightly
Use a slotted spoon to remove the fish fillets from the cooking liquid and reserve them
Blend the remaining cooking liquid with its solids in a blender
To freeze: place the fish fillets and sauce in an airtight container that can be frozen, then place it over a bowl of ice water to cool quickly
After cooling, seal the container, label it, and store in the freezer
To thaw: remove from freezer and refrigerate overnight
The next day, reheat the fish and sauce in a saucepan or oven-safe dish, adding some water if needed
Serve warm, garnished with parsley.
