Salvadoran Pescado
I was lucky enough to have discovered this Salvadoran Pescado Recipe on a trip to San Jose.
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Servings: 8 Servings
Calories: 220 kcal
Equipment
- Large sauté pan
- Cutting board
- Chef's knife
- wooden spoon
- Measuring cups and spoons
Ingredients
- 2 pounds of white fish fillets such as tilapia, cod, or halibut
- 1/4 cup of vegetable oil
- 1/4 cup of lime juice
- 1/4 cup of orange juice
- 1/4 cup of chopped fresh cilantro
- 2 cloves of minced garlic
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of diced onions
- 1/2 cup of diced tomatoes
- 1/4 cup of sliced green olives
- 1/4 cup of capers
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the fish fillets under cold water and pat them dry with a paper towel.
- In a small mixing bowl, combine the vegetable oil, lime juice, orange juice, cilantro, garlic, cumin, salt, and black pepper. Mix well to make a marinade.
- Pour the marinade over the fish fillets, making sure to coat them evenly.
- Place the fish fillets in a baking dish and add the diced onions, tomatoes, green olives, and capers on top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the fish is cooked through and flaky.
- Remove the aluminum foil and bake for an additional 5-10 minutes, or until the top is slightly browned.
- Remove the baking dish from the oven and let the fish cool down for a few minutes before serving.
Notes
Tips and Tricks
To make the easier, you can prep the ingredients ahead of time. Chop the onions, garlic, and tomatoes, and slice the plantains in advance. You can also use a non-stick pan to make cooking and cleaning easier.Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 7g | Protein: 27g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 63mg | Sodium: 623mg | Potassium: 647mg | Fiber: 2g | Sugar: 3g
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