Pesce alla Pizzaiola with a Latin Twist

Ingredients

In this Latin-inspired adaptation, we infuse the traditional Italian Pesce alla Pizzaiola with the vibrant flavors of the Americas. We incorporate Latin spices such as chili, cumin, and cilantro to add a zesty kick to the dish. Additionally, we use bell peppers and onions to enhance the flavor profile and create a more robust sauce. These modifications give the dish a distinct Latin American twist while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Pesce alla pizzaiola, so you can check it out.

• 4 fish fillets (red snapper or tilapia) - 4 fillets (about 6 oz/170g each) 4 fish fillets (red snapper or tilapia) - 4 fillets (about 6 oz/170g each)
• 2 tablespoons olive oil - 30ml 2 tablespoons olive oil - 30ml
• 1 onion, thinly sliced - 1 onion 1 onion, thinly sliced - 1 onion
• 2 cloves garlic, minced - 2 cloves garlic 2 cloves garlic, minced - 2 cloves garlic
• 1 bell pepper, thinly sliced - 1 bell pepper 1 bell pepper, thinly sliced - 1 bell pepper
• 1 chili pepper, finely chopped (optional) - 1 chili pepper 1 chili pepper, finely chopped (optional) - 1 chili pepper
• 1 can (14 oz/400g) diced tomatoes - 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes - 1 can (14 oz/400g) diced tomatoes
• 1 teaspoon dried oregano - 1 teaspoon dried oregano 1 teaspoon dried oregano - 1 teaspoon dried oregano
• 1 teaspoon ground cumin - 1 teaspoon ground cumin 1 teaspoon ground cumin - 1 teaspoon ground cumin
• Salt and pepper, to taste - Salt and pepper, to taste Salt and pepper, to taste - Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish - Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish - Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion, minced garlic, bell pepper, and chili pepper (if using). Sauté until the vegetables are softened and lightly browned.
3. 3.
   Stir in the diced tomatoes, dried oregano, and ground cumin. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Season the fish fillets with salt and pepper on both sides.
6. 6.
   Gently place the fish fillets into the simmering sauce, ensuring they are fully submerged.
7. 7.
   Cover the skillet and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Carefully remove the fish fillets from the sauce and transfer them to serving plates.
9. 9.
   Spoon the tomato sauce over the fish and garnish with fresh cilantro or parsley.
10. 10.
    Serve hot and enjoy the Latin-inspired Pizzaiola fish!

Treat your ingredients with care...

• Fish fillets — Choose fresh fish fillets with firm flesh for the best results. If red snapper or tilapia is not available, you can use other white fish varieties such as cod or haddock.
• Chili pepper — Adjust the amount of chili pepper according to your spice preference. You can omit it if you prefer a milder flavor.
• Cilantro or parsley — Use either cilantro or parsley based on your personal taste preference. Both herbs add a fresh and vibrant touch to the dish.

Tips & Tricks

• For a smoky flavor, you can grill the fish fillets before adding them to the sauce.
• Serve the dish with a side of rice or quinoa to make it a complete meal.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the sauce while simmering.
• Experiment with different types of fish to find your favorite combination of flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Latin-Inspired Pizzaiola Fish hot, accompanied by a side of rice or quinoa. Garnish with fresh cilantro or parsley for an added burst of flavor and color.

Presentation advice

Arrange the fish fillets on individual plates and spoon the tomato sauce over them. Garnish with a sprig of fresh cilantro or parsley for an attractive presentation. Serve with a side of rice or quinoa and a colorful salad to create an appealing and balanced plate.