Pescado Sudado (Peruvian Steamed Fish Fillets)

From: realbirdlady

On Jul 10, 2008

A mild fish dish, quick and easy to prepare. This could be good if you were trying to stretch a small fish for a lot of people. I used flounder, and sauteed the vegetables. (I think "stir fry" might be a mis-typing, given the corn oil, and the tomatoes.) I also reduced the liquid to make a sauce, which did bring out the paprika a little, but it was still pretty bland.

From: Vino p.o. prn

On Jan 31, 2008

This was so simple to prepare, the tilapia was moist and tender and we enjoyed it. But next time, I will add a few more herbs/spices or maybe a little sliced fennel to the onion mixture for extra flavor. Thanks for posting!

From: Chef #601585

On Oct 2, 2007

Good flavor and combinations. Used frozen flounder fillets. Fish kept on falling apart. Next time I'll try fresh fish. It was also VERY soupy. It fixed by serving over rice.

From: Tastings by CeCe

On Jun 26, 2007

I fixed this for the 2nd time last night and it was delicious. This time out, though, I added a pinch of chipotle powder to the onion tomatoe mixture. I removed the fish to a dish after it was done, and proceeded to reduce the sauce. The intensity of the flavors was awesome. I then plated the fish and poured the thickened sauce over it. A few slices of lemon and this dish was fit for a queen. Thanks, Toni, for this great and healthy dish. I will be making and sharing it a lot.