For the confits:
1/4 cup of soybean oil
1 medium onion, finely chopped
2 cloves of garlic, minced
10 tomatoes, diced
1 tablespoon of fresh parsley
1 teaspoon of sweet paprika
1 teaspoon of grated ginger
1 preserved lime, cut into wedges
6 green olives, sliced
For the fish:
1 cup of fish marinade (see recipe below)
1/2 tablespoon of butter
1 teaspoon of sweet paprika
1 teaspoon of ground cumin
8 fish fillets
For the confits:
1/4 cup of soybean oil
1 medium onion, finely chopped
2 cloves of garlic, minced
10 tomatoes, diced
1 tablespoon of fresh parsley
1 teaspoon of sweet paprika
1 teaspoon of grated ginger
1 preserved lime, cut into wedges
6 green olives, sliced
For the fish:
1 cup of fish marinade (see recipe below)
1/2 tablespoon of butter
1 teaspoon of sweet paprika
1 teaspoon of ground cumin
8 fish fillets
To make the confits, heat soybean oil in a pan and add finely chopped onion, minced garlic, and cook for 5 minutes
Next, add diced tomatoes and stir frequently
Allow the liquid that forms to evaporate, then add parsley, sweet paprika, grated ginger, preserved lime peel, and sliced olives
Let it simmer for a few minutes
To prepare the fish, heat butter in a skillet over low heat and add 1 cup of fish marinade, sweet paprika, ground cumin, and fish fillets
Carefully remove the fillets
The cooked fish should be served on its own or with a flavorful broth, garnished with sliced olives and preserved lime wedges, to serve 4 portions.
