All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Place a large skillet over medium-high heat with 2 tablespoons of the olive oil. Score the fish a few times on each side, cutting down to the spine, and sprinkle both sides and the inner cavity liberally with salt and black pepper. Sear the fish in the skillet until the skin is crispy and golden brown, 2 to 3 minutes per side. Transfer the fish to the oven and bake until the flesh is flaky and cooked through, 4 to 5 minutes.
While the fish is in the oven, make the sofrito. Place a medium skillet over medium-high heat with the remaining tablespoon of olive oil. Add the tomatoes, chile peppers, garlic, onions and bell peppers and saute, stirring frequently, until tender, 3 to 4 minutes. Season with salt and pepper, and then add the vodka, if using, and carefully light it on fire to burn off the alcohol. Remove the skillet from the heat and add the butter, vinegar, oregano, culantro and cilantro. Toss to combine.
Serve the whole fish topped with the sofrito.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
BLT Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review