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."
photo by Thorsten
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs red snapper fillets (about 6 - 8 fillets)
- 2⁄3 cup olive oil
- 3⁄4 cup white wine
- 2 tablespoons white wine vinegar
- 1 cup parsley, fresh, roughly chopped
- 1 small onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 1 teaspoon salt (sea or kosher)
- 1⁄2 teaspoon pepper, freshly ground
directions
- 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.
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Reviews
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I wish I could give this recipe more stars! Not only is it absolutely fabulous-tasting, its ease of preparation are going to make it a regular on our fish-rotation. My children gobbled it up, so I'm REALLY happy. Made a 1/2 batch as it was just me and the 3 little ones and my only change was to use fresh lemon juice instead of vinegar as the acid. I also did gently turn the fish over 1/2 way through cooking (used a thick perch fillet). There is rather a lot of liquid in the beginning, but after the 15 minutes cooking, I had a little bit of a tasty sauce left. A winner, Kate! -
Simple and quick way to poach fish in subtle and even elegant salsa verde. I used sea bream and the thin fillets were done in few minutes only. Served with boiled mini potatoes on the side, very nice! For a Scandinavian twist, I'm thinking of subbing some or all the parsley with dill, next time. -
Sorry, this didn't work for us. The sauce tasted better before it went into the pan. It might have been better with a firmer fish. The snapper was kind of lost in it. Followed it exactly as stated (which is rare for me) but it sounded so good. Sorry to rate it so low. -
Absolutely amazing!!!!!!!Had it with rice...yummmmmm -
Good taste, but my sauce was pretty thin. I used tilapia-maybe that caused it. I will make this again and try snapper or grouper. Thanks for a good one.
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Tweaks
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I wish I could give this recipe more stars! Not only is it absolutely fabulous-tasting, its ease of preparation are going to make it a regular on our fish-rotation. My children gobbled it up, so I'm REALLY happy. Made a 1/2 batch as it was just me and the 3 little ones and my only change was to use fresh lemon juice instead of vinegar as the acid. I also did gently turn the fish over 1/2 way through cooking (used a thick perch fillet). There is rather a lot of liquid in the beginning, but after the 15 minutes cooking, I had a little bit of a tasty sauce left. A winner, Kate!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
