2 redfish fillets (1.2 kg), cut into 4 cm cubes
1 tablespoon of salt
4 tablespoons of lemon juice
6 drops of pepper sauce
2 medium onions (200 g), cut into rings
1 medium red bell pepper (170 g), cut into rings
2 medium tomatoes (240 g), peeled and seeded, cut into rings
4 crushed garlic cloves
2 tablespoons of olive oil
2 cups of water (480 ml)
4 large green bananas-nanicas (600 g), cut into 3 cm pieces
2 redfish fillets (1.2 kg), cut into 4 cm cubes
1 tablespoon of salt
4 tablespoons of lemon juice
6 drops of pepper sauce
2 medium onions (200 g), cut into rings
1 medium red bell pepper (170 g), cut into rings
2 medium tomatoes (240 g), peeled and seeded, cut into rings
4 crushed garlic cloves
2 tablespoons of olive oil
2 cups of water (480 ml)
4 large green bananas-nanicas (600 g), cut into 3 cm pieces
In a large bowl, season the fish with salt, lemon juice, and pepper sauce
Set aside
In a large skillet, over medium heat, sauté the onion, bell pepper, tomato, and garlic in olive oil, stirring occasionally, until the tomato is tender (about 10 minutes)
Add the reserved fish and cook for about 1 minute at high heat
Add the water and banana and let simmer
Cover the skillet, reduce the heat to low, and simmer, stirring occasionally, until the banana is tender (about 20 minutes)
Transfer to a serving dish and serve immediately
300 calories per serving
Note: If desired, prepare this stew the night before
Let it cool, transfer to an airtight container, cover with plastic wrap or aluminum foil, and refrigerate
Before serving, reheat in a skillet over medium heat
You can substitute redfish fillets with namorado, cavala, or robalo fillets.
