Cómo hacer la Salsa de Tomate y Pescado Estilo Chef Enrique (Chef Enrique Original Fish recipe)

grouper fish

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is more affordable and widely available.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos save time and are cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly alternative.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper offers a milder flavor at a lower cost.

Put the tomatoes and red pepper in a pot.

Add the wine and olive oil over medium heat.

Cook for 10 minutes.

Add the garlic, basil, and 2 cups of water.

Let cook for 45 minutes until the tomatoes are completely dissolved and have the texture of a sauce.

Add salt and pepper to taste.

If the sauce is acidic, add sugar to eliminate the acidity at the end.

If the sauce is somewhat yellow, add paprika powder.

For the fish, put tomato sauce in a pan.

Add the fillets of white fish, season with salt and pepper, and cover with extra virgin olive oil.

Cover and cook for 10 minutes.

Finish cooking and add finely chopped parsley to the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary