Pescado en Salsa Criolla (Puerto Rico)

Puerto Rico's dishes have undergone many influences.


A fusion of African, Taino, and Spanish cooking.  


One of my favorites is "Pescado en Salsa Criolla". I've modified it a little bit to make it easier on the cook and due to the availability of some spices and vegetables in San Francisco, California. 


Let's not forget that a Puerto Rican meal must have rice and beans.  (For those of you that are familiar with what sofrito and sazon is and have it on hand, make sure you add some of this to the salsa) 


Ingredients:
10 ounces of white fish (chopped in large cubes)
1 cup of milk
pinch of salt


Salsa:
2 medium onions (finely sliced)
2 green peppers
4 lemons (juice)
Cilantro finely chopped
Culantro finely chopped
Salt 
Pepper
Olive oil
1 cup of tomato sauce
2 garlic heads (chopped)
Capers
1 roasted red pepper, seedless


Preparation:

1. Chop the white fish (cod, hake, etc) in large and big cubes, about 4 inches.

2.In a pot, place the cup of milk, and add the fish and a touch of salt. Boil on a medium flame, cook for 7 minutes and remove from the fire.

3. In a pan add olive oil and fry the previously fine-sliced onions until they are caramelized. Add garlic and salt and pepper.

4. Add the tomato sauce, lemon juice, cilantro, and culantro. Season again with salt and pepper.

5. Without letting it dry, incorporate the peppers and lastly, the capers. Let the flavors melt in to each other for a few minutes. 

6. It's served in a plate with a bed of white rice. On top of it, place the fish cubes, dripped from the milk. Spoon a generous helping of the salsa on top of the fish. It can be accompanied with some lime wedges. 


I like to serve this with some black beans on the side and some *tostones. 


Enjoy! 


*Recipe for Tostones coming soon.