Puerto Rican Fish Fillets
On my many travels to the different Caribbean islands I often had stop overs in San Juan. I like the history of Puerto Rico and the well maintained historic part of the city. On one of my stays at the Westin resort I had a chance to meet with the chef and taste an authentic dish that he was preparing for a large party.
Standing next to him I learned first hand on how to prepare the dish. The dish is fish baked in beer and served with a stove top sauce. They use Chillo, a local fish, but I have prepared it with snapper a number of times following my visit.
- 6 Fish Fillets, about 6-8 oz each
- 1 Tbsp Butter
- ¼ cup Beer
- 3 Garlic Cloves, crushed
- 1 Tbsp Fresh Lime Juice
- 3 tsp Vegetable Oil
- 1 Onion, sliced
- 1 tsp Dried Oregano
- ½ Green Bell Pepper, chopped
- 1 Tbsp Tomato Paste
- ¾ cup Chicken Stock
- ¼ cup Esser Sauvignon Blanc
- Preheat oven to 350 degrees.
- Place fish pieces in a single layer in a baking dish, dot it with butter.
- Add beer, lime juice and one clove garlic. Bake 30 minutes, basing occasionally.
- In the meantime heat oil in a large skillet over high heat, reduce to medium and add onion, remaining garlic, oregano and bell pepper. Sauté until onion is tender or about 5 minutes.
- Add remaining ingredients to skillet and cook for an additional 12-15 minutes.
- When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with sauce.
- Serve with steamed rice.