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Pescao en Mojito
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3 whole red snappers or favorite fish (medium size)
adobo to taste
1/4 cup vegetable oil
mojito sauce-in the sauce section
Split the fish in half and sprinkle adobo to taste. (If you don't like the head, cut and save for fish soup)
In a very large skillet, heat the vegetable oil and sauté both sides of the fish until it gets golden brown.
After the fish is done, drain the oil from the frying pan and pour in the mojito sauce.
Simmer the fish for 20-25 minutes.
When it's done, serve with white rice and tostones or arañitas on the side.
Tastes better if you season the night before.
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