29 de junio de 2015

A prehiSPAnic cocoon Fish Recipe for you

prehiSPAnic cocoon Fish N Tomato Sauce
2 whole fishes
1 onion
1/2 bell pepper
1 can Diced Tomato with Oregano and Basil
Salt, to taste
Black Pepper, to taste
Olive Oil

Season fish with salt and black pepper.

Heat oil, saute onions and bell pepper and set aside.

Fry fish then add diced tomatoes.

Cook on medium heat for a few minutes so fish can soften a little and absorb the tomato sauce.

Serve hot on a bed of rice or with a vegetable salad.

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