PAN-SEARED BRANZINO WITH HERB SALSA
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
- Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
- Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
- Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.
STEAMED CLAMS WITH SALSA VERDE
Steps:
- In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
- With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
- Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
- Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.
PESCADO EN SALSA VERDE-FISH WITH CLAMS IN GREEN SAUCE
This recipe has been in my family for quite a while, my grandma in Spain was a gourmet cook and she has passed it on to my Dad and he passed it on to me... My family loves when I make it and I would like to share it with all of you as it is very healthy.
Provided by cristibell
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CLAMS WITH GREEN SAUCE (SALSA VERDE)
Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.
Provided by threeovens
Categories Low Cholesterol
Time 15m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
- Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8
CREAMY LEEKS WITH ROAST CHICKEN AND SALSA VERDE
Make and share this Creamy Leeks With Roast Chicken and Salsa Verde recipe from Food.com.
Provided by hectorthebat
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to gas 6, 200°c, fan 180°c. Put the leeks and garlic in the bottom of a shallow, kidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 minutes.
- Turn the oven down to gas 4, 180°c, fan 160°c. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear.
- Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms.
- Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.
Nutrition Facts : Calories 541, Fat 31, SaturatedFat 8.6, Cholesterol 150.4, Sodium 276.4, Carbohydrate 24.9, Fiber 3.5, Sugar 7.1, Protein 34.6
SPANISH HAKE AND CLAMS IN SALSA VERDE
From Spainrecipes.com; this is a classic dish called Merluza y Almejas En Salsa Verde that my abuela used to prepare; a recipe that is one of the front-runners of traditional Basque cooking. Salsa verde appears in many dishes: with clams alone, with monkfish or fresh cod, or with a combination of clams and hake, as in this recipe. Hake, a noble and expensive fish when caught in Cantabria's local waters and in the Bay of Biscay, is also available in the United States at good fish markets, where it is sometimes imported from Chile. Basque hake is better if you can find it: the flesh is tighter and tastier, and the skin is darker and very shiny. Prep time includes the time to purge the clams of their sand.
Provided by Raquel Grinnell
Categories Spanish
Time 2h20m
Yield 4 main dishes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain.
- In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened.
- In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green.
- Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through.
- Garnish with the egg wedges and sprinkle with the parsley. Serve immediately.
Nutrition Facts : Calories 459.1, Fat 22.6, SaturatedFat 3.6, Cholesterol 221.7, Sodium 2812.2, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 51.2
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