Maya-Maya Fillet Cuban Style2017-12-12
6 tbsps. Carbonell extra virgin olive oil
1 tbsp. fresh garlic, finely chopped
2 cups onions, thinly sliced
1 cup Capri sweet red pimientos, thinly sliced
2 cups Capri whole peeled
tomatoes, drained & chopped
2 tbsps. Tomato paste
1 bay leaf
3/4 cup Don Garcia white wine
¼ cup Magnolia capers
3/4 cup Capri pitted green olives
salt & black pepper
2 (¼ lbs.) maya-Maya fillets, skinned
Saute onion, garlic and Capri red pimientos, in Carbonell olive oil over medium heat. Cook 6 to 8 minutes until tender.
Add Capri tomatoes, tomato paste, bay leaf, Molinera capers, Capri olives, Don Garcia white wine, salt and pepper. Cook sauce for about 10 minutes over low to medium heat.
Add Maya-Maya fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes. Serve fillets over white rice and cover with sauce.