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.;
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 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.
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
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
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- In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.
- To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.
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