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Filetes de Chillo in Sauce

This is a stove top dish that is a breeze to make and delicious in every way. Chillo is a fish common in Puerto Rican waters, not sure the name in English, but you can use any fish.

6 fish fillets
5 tablespoons vegetable oil
3 garlic cloves, crushed
1 tablespoon lime juice 
3 tablespoons vegetable oil
1 onion, sliced

1 tbsp sliced olives & capers
1 teaspoon dried oregano
½ green bell pepper, chopped
1 tablespoon tomato paste
1 cup chicken stock
¼ cup dry white wine

Heat oil in heavy skillet over medium-high heat.
Add onion, garlic, oregano and bell pepper. Sauté until onion is tender, about 4 minutes.
Add remaining ingredients to pan and cook for an additional 5 minutes.
Move vegetables aside in the skillet and add the fish, seasoned with Adobo.
Spoon the veggies and sauce over the fish.
Cook this on medium-low for about 5 minutes on each side until done spooning sauce over fish, now and then, until done.


Hundreds of rescued dogs and cats are being flown in from Puerto Rico to mainland shelters for adoption. The island has more than 300,000 street dogs, plus cats, and shelters with a 92 percent kill rate, the highest of any state or territory in the U.S., according to the Humane Society. There are several groups tending to the island's sato problem. Sato is Puerto Rico's name for street dogs.

The Sato Project is dedicated to rescuing abandoned and abused dogs from Puerto Rico. The group has been working to make change on Dead Dog Beach for the past 8 years.  Incorporated and an official 501(c)3 since 2011, they have rescued over 1,600 dogs, rehabilitated them to the highest veterinary standard possible, and found them loving homes.  In 2016 they launched an ambitious Spay, Neuter, Vaccine, and Microchip program and are working to bring systemic change to Puerto Rico through education and partnerships on the Island. Donate now.








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Next Week

Sweet Plantain mofongo, or fufu


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