Med Fish With Sour Sauce

Taste.of.Spain's picture

Aug. 24, 2010


Whitefish fillets 1 Pound (Firm)
Salt 3/4 Teaspoon
Spanish onion 1 , sliced
Olive oil 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm) , minced
Water 1/2 Cup (8 tbs)
Bay leaf 1
Whole peppercorns 6
Toasted coriander seed 1/2 Teaspoon
Egg 1 , well
Water 2 Tablespoon
Flour 3/4 Cup (12 tbs)
Vinegar 1/2 Cup (8 tbs)
Olive oil 3 Tablespoon
Sliced pimiento stuffed spanish olive 1/3 Cup (5.33 tbs)
Chopped onion 1/4 Cup (4 tbs)


Sprinkle fish with salt; let stand 1/2 hour.

Slowly fry sliced onion in 1/2 cup oil in cast-iron frying pan.

Add garlic; fry 3 minutes.

Remove onion and garlic from oil with slotted spoon; place in saucepan.

Add 1/2 cup water, bay leaf, peppercorns, and coriander; simmer while frying fish.

Beat egg and 2 tablespoons water together.

Dip fish in egg wash, then in flour.

Fry in seasoned oil until golden brown.

Drain on brown paper bag.

Add vinegar and 3 tablespoons oil to onion and spice mixture.

Remove bay leaf, peppercorns, and coriander seeds.

Pour sauce over fish; garnish with olives and chopped onion.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2571Calories from Fat 1737

 % Daily Value*

Total Fat 195 g300%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 3542 mg147.58%

Total Carbohydrates 98 g32.7%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 105 g210%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet