| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 14g | 2g | 5g |
| sugars | fibre | protein | salt |
| 2g | 1g | 24g | 1g |
Why I Love Chilean Reineta en adobo
When I first stumbled upon Reineta en adobo, a beloved Chilean dish, I was captivated by its simplicity and depth of flavor. Originating from my quest to bring a bit of Latin flair into my kitchen, this recipe combines the crisp, bright notes of white vinegar with the warmth of paprika and cumin – an unexpected yet delightful marriage of flavors.
A West Coast Twist on Comfort Food
Being a native Californian, I’m naturally drawn to fresh, vibrant ingredients that celebrate the bounty of the land and sea. Reineta en adobo is similar in spirit to dishes like the Mediterranean “pesce all’acqua pazza” or even a classic herb-roasted chicken, both of which also emphasize a harmonious blend of spices and herbs.
In this recipe, the vinegar and spices create a tangy, aromatic marinade for the tender Reineta fish fillets. These fillets, while traditionally found in Chilean waters, remind me of the Pacific fish we often enjoy along the West Coast. It’s this melding of cultures and flavors that keeps my culinary curiosity alive.
Family-Friendly and Versatile
As a mother of three, I’m always on the lookout for recipes that are not only delicious but also inclusive of different dietary needs and preferences. Reineta en adobo fits that bill perfectly. Its ingredients are straightforward and adaptable, making it easy to serve with a side of roasted vegetables or even a fresh, zesty salad.
This dish brings a sense of adventure to our table, reminiscent of the vibrant experiences I’ve had exploring other cultures’ cuisines. If you’re interested in more fish recipes, you might find inspiration from renowned chefs like Enrique Olvera, who blends traditional Mexican flavors with modern techniques, or the simplicity championed by Melissa Clark, whose approach to home cooking is both accessible and inventive.
Ultimately, what I love most about Reineta en adobo is its universal appeal. Whether you’re a seasoned chef or a home cook, this recipe offers a delightful exploration of flavors that’s sure to become a staple in your culinary repertoire.
What You’ll Need
- 6 Reineta fish fillets (each about 6-8 ounces)
- 1 cup white vinegar
- 1/2 cup olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 bay leaves
- 1/2 cup chopped fresh parsley
“`
Method
Step One
Rinse the Reineta fish fillets under cold water and pat them dry with paper towels. Place the fillets in a shallow dish.
Step Two
In a bowl, combine the white vinegar, olive oil, thinly sliced onion, minced garlic, paprika, ground cumin, dried oregano, ground black pepper, and sea salt. Mix well to form the marinade.
Step Three
Pour the marinade over the fish fillets, making sure they are fully submerged. Add the bay leaves to the dish. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step Four
Remove the fish fillets from the marinade, allowing any excess liquid to drip off. Reserve the marinade for later use.
Step Five
Heat a large skillet over medium-high heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and a nice golden color forms.
Step Six
While the fish is cooking, pour the reserved marinade into a small saucepan and bring to a boil. Reduce the heat and let it simmer for a few minutes to make a sauce.
Step Seven
Remove the bay leaves from the sauce and pour the sauce over the cooked fish fillets. Sprinkle with chopped fresh parsley before serving.
Step Eight
Serve the Reineta en adobo hot, accompanied by your choice of side dishes such as rice, potatoes, or a fresh salad. Enjoy!
