Quesillo En Salsa Verde Recipes

POMPANO EN SALSA VERDE

Steps:

• In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about I hour, loosely covered.
• Preheat the oven to 300 degrees. In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each-1- Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm.

MERLUZA EN SALSA VERDE (HAKE IN A GREEN SAUCE)

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.

PATATAS EN SALSA VERDE

Steps:

• Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.
• Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired.

MORELOS SALSA VERDE

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.

CHUNKY SALSA VERDE

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.