Spanish fish with onion sauce is a family favorite, lightly fried fish with a tangy onion sauce. This dish is can be made with any solid, white fish that does not have a strong flavor. Try fresh cod, red snapper or tilapia, which you can buy in your local supermarket.
- Rinse fish and pat dry with a paper towel.
- Cover a large dinner plate with flour about ½ inch deep.
- Heat approximately 4 Tbsp. oil over medium-high heat in a large, open skillet or frying pan with a heavy bottom.
- Cut fish into 3 in. x 3 in. pieces.
- Cover the fish in the flour on both sides.
- Place in the pan and cook until golden brown on both sides. As fish is finished frying, remove and place on a large platter or plate, on top of paper towels to absorb any extra oil.
- Add the rest of the oil to the pan and sauté the onions until translucent. Add vinegar and bay leaf and stir for 2 more minutes.
- Remove the paper towel from the fish and arrange the fish on a serving platter.
- Cover with the sauce and serve Pescado con Salsa de Cebolla hot with white rice and/or bread.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||5 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||2 g|