Spanish Style Cusk Recipes
SPANISH-STYLE CUSK
Provided by Jacques Pepin
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil until hot, but not smoking, in one or two skillets with lids. Add the scallions and garlic, and saute them for 1 minute. Then add the peppers and zucchini and saute for 1 minute.
- Add the salt, pepper and tomato to the skillets, and mix well. Add the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook the fish for about 10 minutes (more or less, depending on the thickness of the fillets). The cusk should be just cooked through; overcooking tends to dry it out.
- Serve immediately with the rice and cumin.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 4 grams
SPANISH PORK SHOULDER
True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.
Provided by pinkey
Time P1DT8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
- Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
- Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
- When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
- Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg
POACHED CUSK
It's as if mother nature made up for this fish's buttugly apprearance by giving it the sweetest flavor. A simple dish we used to call "poor man's lobster".
Provided by Aroostook
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat water in a shallow saucepan.
- Add S& P.
- Add cusk pieces.
- Poach until fork tender and cooked through about 3-5 minutes.
- Serve with drawn butter.
Nutrition Facts : Sodium 4.7
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