20 Minutes 
4 people
By Doreen Colondres
This recipe is delicious, very healthy and low cal. It looks pretty on the plate and is very easy and quick to prepare. You can make it along with my recipe of cauliflower puree if you want to keep the diet. If counting calories is not important for you, then it goes perfectly with ’’arañitas’’, tostones or even with malanga or yucca puree. This creole sauce goes super well on top of shrimp or calamari
What you need to have:
- 1 pound of white fish fillet (Mahi-Mahi is perfect)
- 2 teaspoons of olive oil
- 1 white onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 4 cloves of garlic (finely minced)
- 6 stuffed olives
- 2 bay leaves
- 1 tablespoon of tomato paste
- Salt and sepper
- 1/2 package of “Culantro and Achiote” (annatto) Seasoning (optional)
- Red pepper flakes or red hot peppers (optional if you like heat)
What you need to do:
- Put the olive oil with the garlic into a medium high pan and let it cook for 3 minutes.
- Then add the onion and bell peppers and let them cook until tender.
- Then add the rest of the ingredients except the fish. Let it cook for 5 minutes. If it’s too dry, you can add a little more oil or water. Serve it on plate when ready.
- In the same pan put some more oil and cook the fish. Let it brown on both sides and when it’s almost ready, pour in the sauce and let it cook for about 3 more minutes.
