Stuffed Whitefish Pescado Blanco Relleno Recipes

STUFFED WHITEFISH: PESCADO BLANCO RELLENO

Stuffed Whitefish: Pescado Blanco Relleno image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 32

Ingredients

3 tablespoons olive oil
1 teaspoon minced garlic
1/2 cup minced white onion
2 1/2 cups finely diced tomatoes
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Shrimp reserved from stock
1/3 cup green olives, pitted and chopped
3 to 4 small yellow pickled chiles, halved
5 tablespoons Shrimp Stock, recipe follows
1/3 cup dry white wine
3/4 teaspoon salt
4 rainbow trout, each 12 inches long, boned
1/4 cup butter, softened
5 cups day-old sourdough bread crumbs
10 sprigs Italian parsley
3 lemons, cut into wedges
Salsa for fish, recipe follows
2 cups cold water
1 1/2 pounds jumbo, unshelled shrimp
1 garlic clove
1/4 teaspoon salt
5 cascabel chiles, seeded, and deveined
2 whole arbol chiles
1 large garlic clove, roasted and peeled
1 tablespoon minced white onion
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
2 large tomatoes, roasted and quartered
1 teaspoon rice wine vinegar
1 tablespoon olive oil
12 cilantro sprigs, leaves minced

Steps:

Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
Preheat a grill to medium-high.
Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.

CHILES RELLENOS (STUFFED PEPPERS)

Chiles Rellenos (Stuffed Peppers) image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories World Cuisine Recipes Latin American Mexican

Yield 4

Number Of Ingredients 10

Ingredients

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g

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