SALSA VERDE RECIPE FOR FISH RECIPES
FISH IN SALSA VERDE RECIPE - QUERICAVIDA.COM
At home we like to have at least one meatless day a week, and for those days vegetables, cereals or fish are great options, especially fish. One of our favorite sauces is salsa verde and my refrigerator always has at least one jar of it. I prepare it each week and we add it to quesadillas, eggs, meats and more. We discovered that the combination of salsa verde and white fish is also very delicious, and I like to add garlic and a bit of ground oregano to the sauce recipe. This is a light, easy and quick dish to prepare; you only need about 20 minutes. I recommend serving it with white rice, vegetables and a bread roll to absorb every last bit of the sauce.
Provided by QUERICAVIDA.COM
Total Time 20 minutes
Prep Time 3 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan where you can fit the 4 fillets.
- Season the fillets with salt and pepper to taste. Carefully add them to the hot oil and fry for 2-3 minutes on each side.
- In the mean time, combine the tomatillos, onions, jalapeños, cilantro, garlic, oregano, water and salt to taste (I used 1/4 teaspoon of salt) in a blender until you have a well-mixed sauce.
- Add the sauce to the fish, cover and let cook for 10 minutes; the sauce will change from a vibrant green to a darker green.
- Serve immediately.
Nutrition Facts : ServingSize 1 Serving
GRILLED FISH WITH SALSA VERDE RECIPE - NYT COOKING
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
Total Time 30 minutes
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//schema.org, Calories 248, UnsaturatedFatContent 12 grams, CarbohydrateContent 1 gram, FatContent 15 grams, FiberContent 0 grams, ProteinContent 27 grams, SaturatedFatContent 2 grams, SodiumContent 399 milligrams, SugarContent 0 grams
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