1 kg of fish fillets (Namorado, Badejo or Garoupa)
to taste salt
1/4 teaspoon of olive oil
2 tablespoons of butter or margarine
3 medium carrots cut into fine strips
1 large onion cut into thin rings
1 hot pepper diced
2 crushed garlic cloves
2 tablespoons of salt
1/2 to 1 tablespoon of black pepper
3 tablespoons of white wine vinegar
1 tablespoon of spicy sauce
1 kg of fish fillets (Namorado, Badejo or Garoupa)
to taste salt
1/4 teaspoon of olive oil
2 tablespoons of butter or margarine
3 medium carrots cut into fine strips
1 large onion cut into thin rings
1 hot pepper diced
2 crushed garlic cloves
2 tablespoons of salt
1/2 to 1 tablespoon of black pepper
3 tablespoons of white wine vinegar
1 tablespoon of spicy sauce
Wash the fish and pat dry with paper towels
Lightly season with salt
In a large skillet, heat the olive oil, add the fish fillets and cook for about 5 minutes on each side until cooked through
Place in a baking dish (32.5 x 27.5 cm)
In the same skillet, add the butter, carrots, onion, hot pepper, garlic, salt, and black pepper
Fry over medium heat, stirring constantly; cook for about 5 minutes or until the vegetables are tender but still crisp
Add the white wine vinegar and let simmer for an additional minute
Pour the mixture over the fish and sprinkle with spicy sauce
Serve hot or cold
Serves 6 to 8 portions.
