Green Sauce For Fish Recipes

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 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.

GREEN SAUCE FOR FISH

Steps:

• Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
• Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.

THAI ROASTED GREEN FISH

Steps:

• Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment.
• In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil.
• Cut 4 to 5 slits on each side of the fish, almost down to the bone.
• Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.
• Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!
• Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
• Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.

HAKE IN GREEN SAUCE

Steps:

• Make fish stock:
• Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
• Cook fish:
• Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.

CREAMY PARMESAN SAUCE FOR FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

GREEN CURRIED FISH

Steps:

• Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• Add the green curry paste, and fry for another 2 minutes.
• Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
• Also add about half the fresh coriander.
• Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
• Stir through the fresh herbs gently.
• Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

SEARED FISH WITH CRISPY POTATOES AND GREEN SAUCE

Steps:

• In a large saucepan, cover 2 pounds small red new potatoes (about 21) with cold water; season with coarse salt. Bring to a boil, reduce to a simmer, and cook just until tender when pierced with a paring knife, about 15 minutes. If saving for another day, drain and let cool; then cover and refrigerate for later use.
• Preheat oven to 475 degrees. Lightly oil a rimmed baking sheet. Smash each potato with the base of your palm and place on sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Roast until crisp, about 20 minutes.
• Make green sauce. Chop remaining mint and basil and 1 bunch fresh parsley leaves. In a bowl, combine with 1 garlic clove, minced, and 1 tablespoon chopped capers. Stir in 1 tablespoon fresh lemon juice and enough extra-virgin olive oil to coat; season with coarse salt and ground pepper. If saving for another day, cover and refrigerate for later use.
• Make roasted tomatoes. Reduce oven heat to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/2 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If saving for another day, let cool. Cover and refrigerate for later use.
• Meanwhile, score fish skin in a few places with a paring knife and season fillets with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes. Serve fish with green sauce, potatoes, and tomatoes.

SWORDFISH WITH GREEN SAUCE

Steps:

• Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
• Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
• Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

GREEN-HERB SAUCE FOR FISH OR CHICKEN

Steps:

• Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.