Sofrito Fried Fish With Garlic Shado Beni Sauce Recipes

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

CRISPY BONELESS WHOLE FISH WITH SOFRITO

Steps:

• In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.
• Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.
• Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
• Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.
• Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro.
• In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

SOFRITO FRIED FISH WITH GARLIC SHADO BENI SAUCE

Steps:

• Season cod pieces with Loisa Sofrito, sea salt, black pepper, and minced garlic. Let marinate for 30 minutes and up to 4 hours in the fridge. 
• Meanwhile, heat a large cast iron pot or frying pan with oil on medium heat until it reaches 375 degrees on a candy thermometer. Alternatively, you can test the readiness of the oil with a peeled clove of garlic. Throw a piece of garlic into the pot - if it browns nicely and evenly, it is ready to fry.
• When ready to fry, place fish pieces on a plate lined with a paper towel to take off any excess moisture. The key to crispy fried fish is a minimal amount of moisture.
• In a shallow bowl, combine flour, cornstarch, and a pinch of salt. Toss cod pieces into the flour mixture and shake off any excess flour.
• Submerge each piece in hot oil, careful not to overcrowd. Fry for 3-4 minutes on each side until golden brown and transfer to a plate lined with a paper towel to catch any excess oil.
• This dish is best enjoyed immediately with Garlic Shado Beni dipping sauce and lime wedges. If you'd like to make ahead - keep fish pieces warm in the oven set at 200 degrees.
• Serve and eat as is with squeezed lime, or stuff into a fluffy bake with some shredded lettuce and cabbage, tomato, garlic shado beni sauce, green mango chow, and peppa.
• Blend all ingredients together until combined. 
• Add up to 1 cup water for desired dipping consistency.

SWORDFISH IN SPANISH SOFRITO SAUCE

Steps:

• Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
• Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
• Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.