Filetes De Chillo In Salsa

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.

Filetes De Chillo in Salsa (Puerto Rican Fish Fillets)

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Puerto Rican

Equipment

  • Baking Dish
  • Frying pan or skillet.

Ingredients
  

  • 4-6 Fillets White fish-like cod, haddock, or chilean sea bass. ~1.5 – 2 lbs. try to make sure they are of equal thickness. the thicker the better. Captain's cut cod works well.
  • 1/4 Cup Beer–try to use a regular style vs a light
  • 1/4 Cup Dry white wine
  • 1 TBSP Butter-we always use unsalted when cooking
  • 3 Cloves Garlic-crushed n diced
  • 1 TBSP Fresh Lime juice
  • 3 TBSP Vegetable oil
  • 1 TSP Oregano–dried
  • 1 Onion-sliced
  • 1/3-1/2 Green bell pepper chopped
  • 1 TBSP Tomato paste
  • 3/4 Cup Chicken Stock–unsalted or low sodium

Instructions
 

  • Pre-heat oven to 350F
  • Make sure fish is clear of any bones. Lay into a single layer in the baking dish. Dot fillets with butter.
  • Add beer, lime juice and 1 clove of garlic
  • Bake approximately 30 minutes. I'd start checking it around 20 or so. No one liked overcooked fish.
  • Heat oil in frying pan until it's about to smoke. Add in onion, rest of the garlic, oregano and bell pepper. Saute until the onion is tender. 3-5 minutes.
  • Add in reminding ingredients, continue cooking for about 12-15 minutes.
  • When fish is done to your liking, remove from the oven and gently place into the sauce and cook over medium-low heat until the fish is hot and the sauce flavors the fish.
  • Serve with Rice, red beans, caribbean style coleslaw.
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