Yield: 4 servings
Estimated Time: 30 min
Note: Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply served over rice with black beans. In this recipe, we bake sea bass in the sauce, yielding complex flavors with little effort. Any firm-fleshed white fish will work fine if sea bass is not available.
2 tbsp (30ml) olive oil
1/2 ea Spanish onion, chopped fine
1 tsp (5ml) garlic clove, minced
1 ea jalapeno pepper, chopped, add to taste
1 tbsp (15ml) tomato paste
2 tsp (10ml) chili powder
1/4 tsp (1 1/4ml) ground cinnamon
1/2 tsp (2 1/2ml) ground coriander
1 1/2 cup (355ml) canned chicken broth
2 ea roma tomatoes, cut into 1/2-inch (5cm) dice
1/4 cup (59ml) green olives, pitted, sliced
1/4 cup (59ml) raisins
1/4 tsp (1 1/4ml) salt, to taste
1/4 tsp (1 1/4ml) freshly cracked black pepper, to taste
4 ea striped sea bass, 5 oz (142gm) fillets
1 Preheat oven to 400' F (200' C). Heat oil in a large saute pan over medium-high heat. Add onion, garlic, and jalapeno and cook for 5 minutes. Add tomato paste, chili, cumin, cinnamon, and coriander; cook just until well combined, about 30 seconds.
2 Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 10-12 minutes. Season finished sauce with salt and pepper.
3 While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
4 Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
5 Carefully remove fish to a bed of rice. Spoon extra sauce on fish as desired. Serve hot.
Number of Servings 4
Total Fat: 13g
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV