1/1 Photo of Pescado En Salsa Verde (fish Fillets in Green Sauce)
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Blot the fillets dry--really dry--to avoid a watery sauce.
- 2In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- 3In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- 4If 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.
- 5Bring the sauce to a boil over high heat.
- 6Immediately 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.
- 7Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Browse Our Top Saltwater Fish Recipes
You Might Also Like...View All Saltwater Fish Recipes
Nutritional Facts for Pescado En Salsa Verde (fish Fillets in Green Sauce)
Serving Size: 1 (229 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 441.9
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 3.8 g
- Cholesterol 70.9 mg
- Sodium 481.9 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.5 g
- Sugars 0.8 g
- Protein 40.2 g
The following items or measurements are not included:
white wine vinegar