Chillo Frito al Mojito Isleño (Puerto Rican Fried Red Snapper in Island Sauce)
Chillo frito al mojito isleno is a delicious meal of deep fried snapper, bathed in a flavorful tomato-based Mojito Isleño (Island Sauce) with onion, garlic, olives and spices. This meal is normally served with coconut rice or tostones. The leftovers from the mojito isleno sauce can be stored for up to a month in the refrigerator or longer if frozen.
- 1 tbsp. Oil
- ½ Onion, chopped
- 1-2 cloves Garlic, minced
- 6 Red Snapper Fillets (or other White-Fleshed Fish)
- 1 Green Bell Pepper, chopped
- 2 Roma Tomatoes, diced
- 1 cup Tomato Sauce
- 2 tbsp. Capers
- 1 Bay Leaf
- 2 tbsp. Red Wine Vinegar
- 15 Manzanilla Olives, coarsely chopped
- Salt and Pepper, to taste
- Heat the oil in a medium saucepan over medium heat. Sauté the onion until translucent, then add the garlic and sauté for one minute.
- Transfer the garlic and onion to a bowl, leaving the oil in the pan. Increase the heat to medium-high and fry the fish filets on each side until golden. Remove from pan and set aside.
- Add the bell pepper to the pan and sauté for 1 minute. Return onions and garlic to the pan and add the tomatoes, tomato sauce, capers, bay leaf, red wine vinegar, and olives. Simmer for 10 minutes, adding up to 1/2 cup of water if necessary. Season with salt and pepper to taste.
- Add the fish back to the pan just long enough to warm through.
- Serve fillets with sauce ladled over the top.
- Freeze any leftover sauce to top a chicken breast, shrimp, or even just rice on a quick dinner night!
Adapted from Hispanic Kitchen.