Cilantro Serrano Cream Sauce Recipes

CILANTRO SERRANO CREAM SAUCE

Cilantro Serrano Cream Sauce image

This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!

Provided by Luci

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

½ bunch cilantro, coarsely chopped
3 serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Steps:

Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g

PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM

Pepita Crusted Pacific Halibut with Cilantro Serrano Cream image

Provided by Guy Fieri

Categories main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (6-ounce) portions halibut fillets, skin removed
1 1/2 teaspoons freshly cracked black pepper
1 1/2 teaspoons sea salt
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup pepitas
1/4 cup canola oil
Cilantro Serrano Cream, recipe follows
2 tablespoons unsalted butter
1/4 cup minced shallot
1 teaspoon seeded, minced serrano pepper
1 cup half-and-half
1 cup roughly chopped cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon sea salt

Steps:

Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.
While the fish is resting, prepare the cilantro cream.
Preheat the oven to 300 degrees F.
Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.
Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

CILANTRO SERRANO CREAM SAUCE

Cilantro Serrano Cream Sauce image

This is a great sauce for chicken tacos and fish tacos. It's similar to serrano crema. It's also great as a dip!

Provided by Luci

Categories Sauces

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

½ bunch cilantro, coarsely chopped
3 serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Steps:

Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Purée until smooth, about 15 seconds.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g

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