Maya-Maya Fillet Cuban Style



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



Step 1

Saute onion, garlic and Capri red pimientos, in Carbonell olive oil over medium heat. Cook 6 to 8 minutes until tender.

Step 2

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.

Step 3

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.

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