Pescado Al Carbon Grilled Fish With Salsa Fresca Recipes

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

SALMON WITH SALSA FRESCA

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

FISH WITH GRILLED SALSA VERDE

Steps:

• Light a grill. (If you are lighting charcoal, use plenty of it.) Season the fish with the cayenne, salt it liberally and return it to the refrigerator. When the grill is hot, cook the tomatillos, jalapeño and onion slices, taking them off the heat when they are soft and charred. Remove the skin and seeds from the jalapeño and roughly purée it with the tomatillos in a blender or food processor. Transfer to a serving bowl. Chop the onion slices and stir them into the salsa verde with the cilantro. Season well with salt.
• When the fire has burned down to a medium heat (if you are using gas, simply turn down the flame), oil the fish and the grate. Grill the fish flesh side down first, turning once, until cooked through. The time will vary depending on the kind of fish and the heat of the fire but should not take more than 10 minutes. Thin the salsa with ¼ cup water until the consistency is more like Thanksgiving gravy than applesauce, and pass the bowl of salsa at the table.

PESCADO AL CARBONGRILLED FISH WITH SALSA FRESCA (FRESH)

Steps:

• Sauce: In a large bowl mix together: tomato, onion, cilantro, Chiles Serranos, olive oil and lime juice. Cover and refrigerate for approximately one hour for the flavors to marry. Remove from the refrigerator, and let it warm at room temperature. Fish: rub olive oil on the fish and season with salt and black pepper. Cook the fish fillets on a grill or in a broiler until tender (be mindful not to overcook).
• To serve: Place the fish on a serving plate and place a scoop of the salsa mixture on top of the fish. Garnish with slices of avocado and sprigs of cilantro.

PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)

Steps:

• Start by heating the 4 tbsp of oil in a large pot on medium high heat.
• Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
• Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
• Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
• Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
• Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
• Enjoy!
• Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.

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.

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.