Fish Creole

 

 Fish creole, also known as pisca has a curious in Aruban, is a classic Aruban meal that is still cooked in many Aruban homes and restaurants.  The meal is delectably simple: pan-fried slices of fresh fish fillet served in an onion, tomato, bell pepper, with garlic sauce.  

 

INGREDIENTS

1 lb. fish steak grouper, snapper or turbot

Creole Sauce:

¼ cup olive oil

¼ cup stir fry

½ cup chopped onion

½ cup bell pepper minced

¼ cup chopped fresh cilantro

1 tbsp. wheat flour

1 tbsp. Tomato paste

1 cup dry white wine

Salt to taste

 

Marinate the fish fillet and refrigerate it till ready to be cooked.

Make the Creole Sauce first. In a medium saucepan, heat the olive oil, then add the sofrito, onion, peppers, & cilantro & simmer for several minutes on medium heat. Cook while stirring regularly, till the fish concentrate, wheat flour, and tomato paste are thickened. Add the white wine in small increments till done, season to taste, and put aside.

Pour a splash of olive oil into a frying pan and cook the fish fillets for several minutes on both sides before serving with the sauce.