Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
6 fish fillets (5 ˝ - 7 oz / 150 – 200 g each), clean, with no bones
˝ cup vegetable oil
1 large onion, peeled and thinly sliced
2 teaspoons minced garlic
1 teaspoon fresh ginger, minced
1 fresh yellow ají paste(chili, optional)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
Ľ cup dry white wine
1 – 2 tomatoes, peeled and cut in slices
Juice of 1 lemon


Heat oil in a skillet and add onion, garlic and ginger. Cook until tender but not browned. Add ají (chilli), lemon juice and white wine. Cook 4 minutes to evaporate alcohol. Season with salt and pepper. Add tomatoes and place fish fillets on top. Lower heat and cover skillet. Cook over low heat until fish is tender. Time for cooking fish varies with type and thickness of fish fillet.
Serve with cooked white rice and sliced boiled potatoes

How to fillet, skin and debone fish
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved