Mariscada With Green Sauce Recipes

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PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE



Pan Fried Halibut Steak with Light Green Sauce image

A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.

Provided by Charter Guy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 10

4 (8 ounce) halibut steaks
salt and pepper to taste
½ cup all-purpose flour for dusting
¼ cup melted butter
¼ cup dry white wine
1 lemon, juiced
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

Steps:

  • Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
  • Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
  • Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 16.5 g, Cholesterol 143 mg, Fat 28 g, Fiber 1.9 g, Protein 49.6 g, SaturatedFat 14.9 g, Sodium 344.2 mg, Sugar 0.3 g

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)



Mariscada En Salsa Verde (Seafood Stew in Green Sauce) image

This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.

Provided by threeovens

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 lb tomatillo
1 medium onion, chopped
6 garlic cloves, chopped
2 tablespoons olive oil
13 1/2 ounces unsweetened coconut milk (or whatever your can size is)
2 cups chicken stock or 2 cups water and 2 tsp chicken bouillon
1 cup dry white wine (like Pinot Grigio, one you would drink)
1/2 cup fresh parsley, chopped (about 1/2 a bunch)
salt & freshly ground black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon butter
1/4 lb large shrimp, peeled and deveined
1/4 lb sea scallops
2 lobster tails
12 littleneck clams
12 mussels
1/4 lb squid, bodies washed well and cut into rings (calamari)
fresh parsley, optional for garnish
heavy cream, optional for garnish

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.
  • ------------------------------------------OR---------------------------------------------.
  • 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.

Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2

MARISCADA WITH GREEN SAUCE



Mariscada With Green Sauce image

Provided by Gary Shteyngart

Categories     dinner, one pot, main course

Time 20m

Yield Serves 4

Number Of Ingredients 13

1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons finely chopped white onion
2 teaspoons minced garlic
1/2 cup finely chopped flat-leaf parsley
6 littleneck clams, washed
3 tablespoons flour
6 mussels, washed
24 medium shrimp, peeled and deveined
12 bay scallops or 3 large sea scallops,quartered and tough muscle removed
1/4 cup dry sherry
2 cups clam juice or unsalted fish stock
2 cups asparagus juice from two 15-ounce cans asparagus
Salt to taste

Steps:

  • Place a large pot over medium heat and add the oil. Add the onion, garlic, parsley and clams. Sauté for 5 minutes.
  • Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more. Season to taste with salt. At the restaurant, this is served in the pot and spooned over rice.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1528 milligrams, Sugar 2 grams, TransFat 0 grams

EMPANADA MARISCADA



Empanada Mariscada image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 20 little pies

Number Of Ingredients 21

5/8 cup all purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt, plus extra for seasoning
1 egg
1/4 cup dry sherry
1 1/2 tablespoons melted butter
5 cups of olive oil (for deep frying)
12 mussels
2 tablespoons dry white wine
1 tablespoon clarified butter
1 green pepper, finely diced
Half medium onion, finely diced
1/2 cup raw shrimp (shelled weight) finely sliced
2 pimentos, finely diced
1/2 cup crabmeat, finely sliced
Salt
Black pepper
Spring lemon thyme
Egg white for brushing pastry
Freshly grated Parmesan cheese

Steps:

  • First prepare the dough. In a bowl mix flour with baking powder, sugar and salt. Make a well in the center of the flour and add egg, the sherry and the melted butter. Mix quickly with a spatula forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour. Place olive oil into a deep fryer and set at 370 degrees. Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes. Take mussels from shell, remove beard, finely slice mussels. Place clarified butter into a frypan and add green pepper and onion. Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels. Season with salt, pepper and lemon thyme. Remove mixture from heat and allow to cool completely. Roll pastry dough out thinly. Cut pastry into 1 1/2-inch by 3-inch pieces. Brush with egg white and place a teaspoon of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden. Turn them once. Place on serving dish and dust with freshly grated Parmesan cheese.

SHRIMP WITH GREEN SAUCE



Shrimp with Green Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, finely chopped
2 tablespoons brandy
1/2 cup dry white wine
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
18 large shrimp, peeled and deveined, tails intact
Warm baguette slices, for serving

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
  • When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

MARISCADA WITH GREEN SAUCE



MARISCADA WITH GREEN SAUCE image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 12

1/4 cup plus 2 tablespoons EVOO
1/4 cup plus 2 tablespoons finely chopped white onion
2 teaspoons minced garlic
1/2 cup finely chopped parsley
6 littlenecks
2 tablespoons flour
6 mussels
24 medium shrimp, peeled
12 bay scallops or 3 large sea scallops quartered
1/4 cup dry sherry
2 cups clam juice
2 cups asparagus juice from 2 15 oz. cans asparagus

Steps:

  • Place a large pot over medium heat and add the oil. Add onion, garlic, parsley, and clams. Saute 5 minutes. Using a spoon, push the clams to one side, sprinkle the flour into the base of the pot and stir to make a think, smooth paste. One at a time, add the mussels, shrimp, scallops and sherry and simmer until the sherry evaporates, about 3 minutes. Pour in the clam juice and asparagus juice. Simmer until the mussels and clams are opened, and shrimp and scallps opaque, about 5 minutes more. Season with S&P.

MARISCADA EN RECADO (SHELLFISH STEW)



Mariscada En Recado (Shellfish Stew) image

This poor recipe started in Portugal, then traveled to Brazil during colonization, and now, somehow, ended up in my kitchen. My husband requested this, but I could not find a definitive recipe since there seem to be two distinct versions, one with fresh cilantro and one without. Also coconut milk is not always used. Some used squid and cod as well as the shellfish. This is a shortcut version. If you cannot get the Goya Recaito you can substitute by adding a minced garlic clove and a bunch of chopped, fresh cilantro with the onions. You'll probably want to blend this for a smoother consistency. Serve with crusty bread.

Provided by threeovens

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped fine
4 cups fish stock or 4 cups vegetable stock
4 tablespoons goya recaito (cilantro cooking base)
2 tablespoons tomato paste
14 ounces coconut milk (or whatever size your can is, they vary)
12 littleneck clams, thoroughly washed
12 mussels, thoroughly washed and debearded
1/2 lb large shrimp (tails intact optional)
2 lobster tails, snipped in half lengthwise before serving
red pepper, strips add with shellfish if using
green pepper strip, add with shellfish if using
fresh cilantro or fresh parsley
lemon wedge
lime wedge
chili oil (Chili Oil)

Steps:

  • Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
  • Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
  • Reduce heat, cover, and simmer 20 minutes.
  • Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
  • Garnish, as desired.

Nutrition Facts : Calories 496.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.8, Sodium 705.1, Carbohydrate 24.8, Fiber 3, Sugar 12.3, Protein 32.2

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