Sautéed Fish Fillets with Olive Salsa
Pescado con Salsa de AceitunasA piquant olive salsa served with fish fillets is reminiscent of the flavors of Veracruz. Rice with Carrots goes well with the fish and salsa
Ingrediënten
Makes 4 servings
- 8 pimiento-stuffed green olives finely chopped
- 1 medium tomato finely chopped
- 1 hard-cooked large egg peeled and finely chopped
- 2 tablespoons minced white onion
- 1½ teaspoons unseasoned rice vinegar
- ¼ cup loosely packed chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
Instructies
- In a bowl, mix the olives, tomato, egg, onion, vinegar, cilantro, and 2 tablespoons of the oil.
- Cover and refrigerate about 1 hour or up to 6 hours.
- In a large nonstick skillet, heat the remaining tablespoon of oil over medium heat and cook the fish, 3 to 4 minutes per side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork.
- Season with salt and pepper.
- Serve the fish with the salsa spooned on top.
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