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.



  1. Preheat oven to 350 degrees.
  2. Place fish pieces in a single layer in a baking dish, dot it with butter.
  3. Add beer, lime juice and one clove garlic. Bake 30 minutes, basing occasionally.
  4. 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.
  5. Add remaining ingredients to skillet and cook for an additional 12-15 minutes.
  6. 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.
  7. Serve with steamed rice.

Serves: 6

Wine Pairing

Esser® Vineyards Sauvignon Blanc

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