Pescado en Salsa Verde
This flavourful dish is easy to prepare – and easy on the stomach. Ready in a jiffy, the result leaves no tummies grumbling. The best fish to use for this recipe are species of white fish with firm flesh.
Ingredients
4 fresh fish fillets (150–200g or 5–7 oz each, eg. monkfish)
2 jars of Salsa Verde María Dolores
1 tbsp lime juice
3 tbsp oil for frying
Salt and pepper to taste
2 jars of Salsa Verde María Dolores
1 tbsp lime juice
3 tbsp oil for frying
Salt and pepper to taste
Method
Season the fish with salt and pepper and drizzle with lime juice while heating the salsa verde in a pot on medium heat.
Heat oil in a frying pan. Sear fish fillets on both sides for about 1 minute, then reduce heat.
Add salsa verde, cover and simmer on low to medium heat for about 10 minutes until the fish fillets are cooked. Turn the fillets occasionally and pour salsa over them.
Serve the fish straight away when ready, for example accompanied by rice.
Heat oil in a frying pan. Sear fish fillets on both sides for about 1 minute, then reduce heat.
Add salsa verde, cover and simmer on low to medium heat for about 10 minutes until the fish fillets are cooked. Turn the fillets occasionally and pour salsa over them.
Serve the fish straight away when ready, for example accompanied by rice.