PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)

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Pescado En Salsa Verde (fish Fillets in Green Sauce) image

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

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

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

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