Filetes De Chillo in Salsa Puerto Rican Fish Fillets
Transport your taste buds to the vibrant shores of Puerto Rico with this traditional Filetes De Chillo in Salsa recipe, a savory dish featuring tender red snapper fillets simmered in a rich and zesty tomato-based sauce. Infused with authentic Puerto Rican flavors from sofrito, capers, green olives, and a splash of white wine, this dish strikes the perfect balance between tangy, briny, and aromatic. The fillets are seared to golden perfection before being nestled into the robust sauce, where they soak up every bit of the delicious seasoning. Ready in under an hour, this dish makes an ideal weeknight dinner or a centerpiece for special gatherings. Garnish with fresh cilantro, squeeze a lime wedge over the top, and serve with fluffy white rice or crispy tostones for a truly unforgettable Puerto Rican meal experience.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 teaspoons Adobo seasoning
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, diced
- 3 cloves Garlic cloves, minced
- 1 cup Tomato sauce
- 1 cup Diced tomatoes (canned)
- 2 tablespoons Sofrito
- 0.25 cup White wine
- 2 tablespoons Capers
- 8 pieces Green olives with pimentos
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges (for serving)
Instructions
Pat the red snapper fillets dry with paper towels. Season both sides with Adobo seasoning, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the fillets for 2-3 minutes on each side until golden, but not fully cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and diced green bell pepper for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the tomato sauce, diced tomatoes, sofrito, white wine, capers, and green olives. Allow the sauce to simmer gently for 5 minutes, stirring occasionally.
Return the seared fish fillets to the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet. Simmer for an additional 8-10 minutes, or until the fish is fully cooked and flakes easily with a fork.
Garnish the dish with chopped fresh cilantro before serving.
Serve the Filetes De Chillo in Salsa hot, with lime wedges on the side. Pair with white rice, tostones, or a side salad for a complete meal.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.8 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 490 mg | 38% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5415 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
