Pan-Seared Fish with Mojo Isleño
More from our virtual culinary experience, set in Puerto Rico, with Cheema's Travels and Spoon, this pan-seared fish recipe is a vibrant main plate feast!
This recipe continues our partnership with Rani Cheema of Cheema's Travels and Spoon™ (https://thespoonexperience.
Here, we're shareing a nice main dish option to go alongside their incredible classic Mofongo recipe, which we also have shared on our blog!
Pan-Seared Fish con Mojo Isleño
Recipe adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli
½ Cup Olive Oil
2 ½ pounds onion, peeled and sliced
1 ½ Cups water
24 olives, stuffed with pimientos
2 Tbsp capers
1 can (4 ounce) pimientos in their juice, cut in thin slices
2 Cans (8 ounces each) tomato sauce
2 Tbsp vinegar
1 Tbsp Kosher Salt
2 Bay Leaves
4 pounds fish filets (whitefish i.e. grouper, or similar!)
2 Tbsp Loisa Adobo
3 Tbsp Olive Oil
2 large garlic cloves, peeled and crushed
Prepare the sauce by combining all the ingredients and cooking over moderate heat for about 1 hour.
Season fish with Loisa Adobo
Heat a large skillet over medium heat. Add oil and garlic. Brown garlic.
Remove garlic and place as many slices of fish as will fit in the pan, without overcrowding the pan.
Brown fish at medium heat on both sides; then reduce heat to low and cook for about 15 minutes until fish flakes easily with a fork. Sear remaining slices in same way.
Place fish on a serving platter and cover with the sauce and serve with mofongo!