Ingredients
For Sauce:
3/4 cup red wine vinegar
2 large onions, cut into medium-thick slices
2 fresh ají amarillos, or 1 hot pepper (such as habanero, or jalapeno), diced
2 tablespoons cilantro, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin, ground
For Fish:
6 filets of white fish, preferred kind
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
Oil, for shallow frying
Serve with: boiled sweet potato, fresh grilled corn, hard boiled eggs, rice
Preparation
In a bowl, add ingredients for sauce and allow to marinate while preparing fish, about 20 minutes. Sauce may stand for up to 1 hour.
Heat oil in a skillet on medium. Add enough oil to be able to shallow fry fish.
In a bowl combine flour, salt and pepper. Dredge fish filets and fry in oil until cooked and golden brown, about 5 minutes each side. Set aside on serving platter.
Discard all but a few tablespoons of oil, and turn heat to medium-high.
Add sauce and simmer, stirring constantly, until onions have softened and sauce has reduced and thickened, about 5-10 minutes.
When sauce is ready, pour sauce over fish and serve with rice, sweet potatoes and corn. Enjoy!
