2 redfish fillets (1.2 kg), cut into 4 cm cubes
1 tablespoon of salt
4 tablespoons of lime juice
6 drops of pepper sauce
2 medium onions (200 g), cut into slices
1 medium red bell pepper (170 g), cut into slices
2 medium tomatoes (240 g), peeled and seeded, cut into slices
4 cloves of garlic, mashed
2 tablespoons of olive oil
2 cups of water (480 ml)
4 large green bananas (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 lime juice
6 drops of pepper sauce
2 medium onions (200 g), cut into slices
1 medium red bell pepper (170 g), cut into slices
2 medium tomatoes (240 g), peeled and seeded, cut into slices
4 cloves of garlic, mashed
2 tablespoons of olive oil
2 cups of water (480 ml)
4 large green bananas (600 g), cut into 3 cm pieces
In a medium bowl, season the fish with salt, lime juice, and pepper sauce
Set aside
In a large skillet, heat the olive oil over medium heat
Add the onion, bell pepper, tomato, and garlic
Cook for about 10 minutes, stirring occasionally, until the vegetables are soft
Add the reserved fish and cook for about 1 minute at high heat
Add the water and banana and bring to a boil
Cover the skillet, reduce the heat to low, and simmer for about 20 minutes, or until the banana is tender
Transfer to a serving dish and serve immediately
(Serves 4.)
Note: You can prepare this stew the night before
Let it cool, transfer to a container, cover with plastic wrap or aluminum foil, and refrigerate
Before serving, reheat over medium heat in a skillet
You may substitute the redfish fillets with cod, halibut, or snapper.
