MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
- Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
- Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
POMPANO WITH BLACK-EYED PEAS AND CITRUS SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the salsa, combine the peas and water in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the peas are tender, adding more water if needed to keep them covered, about 1 hour. Drain and let cool.
- Place the peas in a bowl and add the onion, grapefruit, oranges, jalapenos and cilantro and toss lightly. Add the lime juice, olive oil, 2 teaspoons salt and pepper and toss. Set aside.
- To make the fish, combine the cornmeal, 1/2 teaspoon salt and pepper in a shallow dish. Coat the fillets in the cornmeal. Spray both sides lightly with the olive oil. Heat a large nonstick skillet over medium-high heat until hot. Add the fillets and cook until just cooked through, about 3 minutes per side.
- While the fish is cooking, cut the avocado in half lengthwise and remove the pit. Cut the flesh lengthwise into thin slices and carefully scoop them out of the skin. Season the fish with salt and pepper to taste. Place 1 fillet on each of 4 plates. Spoon some of the salsa across each fillet. Fan the avocado slices over the salsa and serve immediately.
CHUNKY SALSA VERDE
Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Provided by Sherbear1
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g
MORELOS SALSA VERDE
Hi! I hope you enjoy this real, Mexican salsa from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!
Provided by TAPATIA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
- Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
Nutrition Facts : Calories 20.5 calories, Carbohydrate 3.7 g, Fat 0.6 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 2.3 g
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