PESCADO CHILLO RECIPES

Steps:

• Preheat oven to 350°.
• Place fish in a single layer in a baking dish and dot with butter.
• Add beer, lime juice, and 1 clove garlic.
• Bake 30 minutes, basting occasionally.
• Meanwhile, heat oil in a skillet over high heat.
• Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
• Add remaining ingredients to pan and cook for an additional 10-15 minutes.
• When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.

Steps:

• Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
• Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
• Preheat oven to 350°.
• Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.