Spicy Caribbean Creole Fish
Pescado en salsa criolla picante
Tender white fish in a quick tomato, onion, and bell pepper sauce with a gentle-to-bold heat you choose. An easy Caribbean-inspired skillet meal.
Serves: 3–4 Prep: 10 min Cook: 18–20 min
Ingredients
- 1¼ lb firm white fish fillets, such as mahi-mahi or snapper
- ½ tsp Tití to start, plus more to taste
- ½ medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- ¾ cup crushed tomatoes or plain tomato sauce
- ½ cup water
- 1 tbsp extra-virgin olive oil (EVOO)
- Salt
Instructions
- Heat the EVOO in a wide skillet over medium heat. Sauté the onion and bell pepper for 4–5 minutes.
- Add the tomato sauce, water, Tití, and salt. Bring to a gentle simmer and cook for 5 minutes.
- Nestle the fish into the sauce, cover, and simmer for 8–12 minutes, depending on thickness, until it reaches 145°F (63°C) and flakes easily.
- Spoon sauce over the fish. Taste and add another tiny pinch of Tití if desired.
What makes it different
Start the criolla sauce with Tití instead of reaching for separate jars of garlic, pepper, and spices. Tomato, onion, and bell pepper give the sauce its body, while Tití brings the Caribbean heat. Start with ½ teaspoon and add more a pinch at a time until it’s just right for you.
Serve with rice, tostones, or boiled yuca.
