Pescado Al Vapor

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Prep Time 15

Cook Time 13

Total Time 20

Course Main Dishes

Servings

Calories 117.4 kcal

Calories: 117.4 kcalFat: 13.15 gSaturated Fat: 3.42 gCholesterol: 6.08 mgSodium: 0.2 mgCalcium: 0.07 mgIron: 0.04 mg

6 small or 4 larger fish steaks 3/4 inch (2 cm) thick, with skin
salt to taste
2 tbsp pork lard
2 tbsp olive oil
1 medium white onion thinly sliced
3 garlic cloves finely chopped
2 chiles dulces verdes or 1 large green bell pepper veins and seeds removed and cut into thin strips
1 habanero chile or other small hot green chile veins and seeds removed and cut into thin strips
3 bay leaves cut into strips
4 sprigs parsley finely chopped
1 small bunch cilantro roughly chopped

Rinse the fish, dry well, and season with salt. Heat the lard and oil in a heavy sauté pan in which the fish will just fit in one layer. Add the onion, garlic, chiles, bay leaves, and parsley, sprinkle with salt, and fry for about 3 minutes or until the onion is translucent--do not let it brown.
Add the fish steaks in one layer, sprinkle with the cilantro, cover the pan, and cook over low heat for about 5 minutes. Carefully turn the fish over and cook for 5 minutes more, uncovered. The fish should just be cooked through and the juice syrupy.