Fish With Spanish Green Sauce Recipes

PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)

Steps:

• Blot the fillets dry--really dry--to avoid a watery sauce.
• In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
• In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
• If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
• Bring the sauce to a boil over high heat.
• Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
• Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

FISH WITH SPANISH GREEN SAUCE

Steps:

• Salt and pepper the fish and set aside while you chop the vegetables and herbs.
• Set a cooling rack over a baking sheet and put that in the oven. Set the oven to 200°F.
• Heat 1 tablespoon of the olive oil in a small pan and gently cook the onion until it is golden and translucent. Don't brown it. Turn off the heat and let everything sit for now.
• Heat the rest of the olive oil in a large sauté pan over medium-high heat. While it is heating up, dust the fish with flour. Press the flour in, then shake off the excess. Fry the fish in the olive oil until nicely browned on both sides, about four minutes per side. Move the fish to the rack in the oven as it browns.
• When the fish is ready, move the onion and as much of the oil as you can scrape out of the little pan into the pan you cooked the fish in. Let this heat up, adding the garlic now. Let all this cook a minute or two.
• Pour in the wine, bring it to a boil and let it roll a minute or two, then pour in the fish stock. Bring this to a boil and let it cook down for a couple minutes. Taste it for salt and add some if needed. Add all the herbs and cayenne and stir to combine. Let this cook 1 minute, then turn off the heat. Add black pepper and lemon juice to taste.
• Pour some sauce over the fish on everyone's plate and serve with crusty bread, potatoes or rice.

PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE

Steps:

• Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
• Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
• In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
• Add your clams and stir consistently for a couple minutes then add your white wine.
• Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
• discard any clams that haven't opened.
• Add the fish, which will be done in about 10-15 minutes.
• I add a bit more white wine before serving, but it is not neccessary.
• **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
• this is great as the main dish and served with some rice on the side or cous-cous.

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)

Steps:

• Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
• Add onions and garlic to food processor and coarsely puree.
• Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
• Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
• Cover, and cook, stirring occasionally, 20 minutes.
• Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
• Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
• Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
• Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
• Re-cover and cook, while shaking pan occasionally, until all shells open.
• Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
• Serve with optional garnishes.
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• Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
• Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
• Bring to the table in the casserole dish; pass optional garnishes.