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)
- Baking Dish
- Frying pan or skillet.
- 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
- 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.