Photo Credit: Flickr user jgal
When you live in the Caribbean, one thing is for certain, you tend to eat a lot of fish! There just seems to be an abundance of all kinds of fish, especially at this time of year when many have decided to give up meat and turn to fish for a source of protein. I came across the following recipe in The Multi-Cultural Cuisine of Trinidad & Tobago & The Caribbean, and I loved it so much I decided to share it! I find that it works well with fish like Tuna, Red Snapper, Mahi-Mahi and King Fish. Bon Appetit!
Fish In Wine Sauce
Serves 6 (adapted from cookbook mentioned above)
2 lbs fish fillets, seasoned and cut into serving pieces
1 tsp minced garlic
1/2 cup chopped green onion
1/2 cup sweet pepper
1/2 cup chopped tomatoes
1/4 cup sliced mushrooms1
1 tsp paprika
1 tsp chopped parsley
2 cups fish stock or broth
1/2 cup dry white wine
3 tbsp. cornflour
salt and pepper to taste
Preheat oven to 375 F
1. Heat oil in a frying pan, then add garlic, onion, sweet pepper, tomatoes, and mushrooms and saute until onion is transparent and soft.
2. Blend in cornflour until smooth.
3. Gradually stir in fish stock and wine, stirring constantly until thickened.
4. Season with salt and pepper and set aside.
5. Arrange fish fillets in a greased baking dish.
6. Pour sauce over fish, sprinkle with paprika and bake in preheated oven for 30 minutes or until fish is cooked.
*Alternatively you can add fish fillets to the sauce and cook on the stove for 10 - 15 mins until fish flakes easily. Serve hot and garnish with parsley.
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