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Pescado en Salsa Verde
A flavorful Cuban-style fish dish where white fish fillets are simmered in a vibrant green sauce made with fresh herbs, garlic, and a touch of white wine. It's a lighter, yet still rich, preparation that highlights the freshness of the seafood.
ð§ ææ
- 1.5 lb White fish fillets (e.g., snapper, cod, or sea bass)
- 3 tbsp Olive oil
- 1 medium Yellow onion(thinly sliced)
- 6 cloves Garlic(minced)
- 1 cup Fresh parsley(packed)
- 0.5 cup Fresh cilantro(packed)
- 0.5 medium Green bell pepper(chopped)
- 1 cup Dry white wine
- 0.5 cup Fish broth or water
- 0.5 cup Stuffed green olives(chopped)
- 2 tbsp Capers(drained and chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Butter
ðšâð³ äœãæ¹
- 1
Pat the fish fillets dry and season them with salt and pepper.
- 2
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and chopped green bell pepper to the skillet and cook for another 2-3 minutes until fragrant.
- 4
In a blender or food processor, combine the parsley, cilantro, white wine, fish broth (or water), chopped olives, capers, 1 tsp salt, and 0.5 tsp black pepper. Blend until a relatively smooth green sauce forms.
- 5
Pour the green sauce into the skillet with the onions and garlic. Bring to a gentle simmer.
- 6
Carefully place the seasoned fish fillets into the simmering green sauce. Ensure the fish is mostly submerged. Cover the skillet and let it gently simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 7
Once the fish is cooked, carefully remove the fillets to a serving platter and keep warm. Increase the heat under the skillet to medium-high and bring the sauce to a boil.
- 8
Whisk in the butter, one tablespoon at a time, until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning with salt and pepper if needed.
- 9
Spoon the thickened green sauce generously over the fish fillets. Garnish with extra fresh herbs if desired.
ð¡ ããã®ã³ã
- âUse a firm white fish that holds its shape well during simmering.
- âAdjust the amount of herbs to your preference. More parsley can make the sauce greener.
- âFor a smoother sauce, you can strain it after blending, but a slightly textured sauce is also delicious.
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- Add a pinch of red pepper flakes to the sauce for a hint of heat.
- Substitute shrimp or scallops for some or all of the fish.
- A squeeze of fresh lime juice at the end can brighten the flavors.