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  Added: Nov 03, 2006  •  Visited (1080)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pollock In Green Sauce
(Mero En Salsa Verde)
What You Need:
  • 3 pounds pollock steaks, each cut ½ inch thick, or substitute halibut or other firm white fish steaks cut ½ inch thick
  • ½ cup plus 3 tablespoons flour
  • 1/3 cup olive oil
  • 1/3 cup finely chopped onions
  • 2 cups water
  • 1/3 cup dry white wine
  • 1 teaspoon finely chopped garlic
  • 1/3 cup finely chopped parsley
  • teaspoons salt
  • 2 tablespoons cooked fresh green peas or thoroughly defrosted frozen peas (optional)

  • How To Cook:
    1. With a small, sharp knife, remove the skin from each steak, and pat the steaks dry with paper towels. Sprinkle them with salt, then dip the steaks in the ½ cup of flour, and shake them vigorously to remove the excess flour.

    2. In a heavy 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the fish and cook for about 4 minutes on each side, turning them with tongs and regulating the heat so that they color evenly without burning.

    3. Remove the pan from the heat and with a bulb baster transfer the oil remaining in the pan to a heavy 6- to 8-inch skillet. Cover the fish steaks in the pan to keep them warm while you prepare the sauce.

    4. Heat the oil again until a light haze forms above it. Add the onions and, stirring constantly, cook for about 5 minutes, or until they are soft and transparent but not brown. Stir in the 3 tablespoons of flour, mix thoroughly and pour in the water and wine.

    5. Cook over high heat, stirring constantly with a whisk until the sauce comes to a boil and thickens lightly. Reduce the heat to low and simmer for about 3 minutes.

    6. Meanwhile, with a mortar and pestle or the back of a large spoon, mash the garlic, parsley and salt to a smooth paste. Thin it with about ¼ cup of the simmering sauce, then whisk it into the remaining sauce. Cook, stirring constantly, for a minute or so. Taste for seasoning.

    7. Scatter the peas, if you are using them, on top of the fish steaks, pour the sauce over them and cook uncovered over low heat for about 3 minutes, basting occasionally until the fish and peas are just heated through. Serve at once on a large heated platter.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Fish » Halibut
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Appetizers

     





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