In a separate large skillet, sauté the onion and garlic with salt in olive oil until the onion becomes translucent, then add the mushrooms. When the mushrooms are nicely browned, add the heavy cream and milk, let it boil for about 5 minutes, and then add the sautéed fillets, letting them simmer for 10 minutes.
Turn off the heat, place the slices of cheese on top, and let it rest for 5 more minutes covered so that the cheese melts, and it's ready to serve. It can be accompanied with white rice and fried green plantains.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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