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Ingredientes
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4
filetes de pargo (red snapper)
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Sal y pimienta, al gusto
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1/4
taza de aceite de oliva + 1 cucharada para el pescado
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1
cebolla roja mediana, cortada en tiras
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2
dientes de ajo, picados finamente
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1/2
morrón rojo, verde y amarillo, cortados en tiras
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1/4
taza de vino blanco
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Azúcar, a gusto
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1
ramita de tomillo
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2
tomates peritas sin semillas, cortadas en tiras
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5
hojas de albahaca
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Condimenta el pescado con sal y pimienta al gusto. Unta la cucharada de aceite de oliva por todo el sartén y caliéntalo, cocina los filetes de pescado entre 6-10 minutos por cada lado. Recuerda que el tiempo de cocción dependerá del grosor del pescado. Mantenlo caliente y tapado mientras terminas de preparar la salsa.
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En otro sartén grande, calienta el aceite restante a temperatura medio-alto. Saltea la cebolla y el ajo por 2 minutos. Incorpora los pimientos, revuélvelos con la cebolla, cocina por 2 minutos más o hasta que queden tiernos.
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Agrega el vino, azúcar, tomillo y los tomates. Cocínalos por 2 minutos más y añade la albahaca. Vierte la salsa sobre el pescado caliente. Deja reposar por 5 minutos y sirve con el acompañante que desees, como el arroz blanco o tortillas para tacos.
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Consejos de expertos
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consejo 1
Si deseas, puedes agregar 1/4 taza de salsa de tomate a la mezcla.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Un buen filete de pescado acompañado de una salsa peperonata es la excusa perfecta para invitar amigos a cenar, o también puede ser ideal para la Semana Santa. La combinación de los diferentes pimientos le da más vistosidad al plato. ¡Qué disfrutes de esta rica receta!
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© 2024 ®/TM General Mills Reservados todos los derechos
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