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Mexico-Bluefish Cacerola-Chamuscado con el chorizo
4 6 oz. bluefish fillets, soaked overnight in milk, then completely towel dried
salt and black pepper to taste
6 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 pound chorizo, diced
1/3 cup almonds, sliced
1/2 cup roasted red peppers, diced
4 tablespoons sherry vinegar
1/4 cup tomato sauce
2 tablespoons parsley, chopped
2 large bunches watercress
Heat a large saute pan over high flame. Add 3 tablespoons olive oil to pan. Season fish with salt and pepper and immediately place skin side down in pan, lowering the heat to medium. Cook fish for about 6 minutes, or until cooked through.
Remove fish from pan, and place skin side up, so the skin remains crisp on a warm plate. Add the remaining olive oil, garlic, chorizo, sliced almonds, and roasted peppers to the pan and saute for 3 minutes. Add sherry vinegar, tomato sauce, and parsley, and cook until warm. Correct seasoning with salt and pepper.
Arrange watercress on 4 plates. Spoon sauce over and around watercress, and place the fish atop the watercress.
Serves 4.
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Mexico-Bluefish Cacerola-Chamuscado con el chorizo
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mexico-Bluefish Cacerola-Chamuscado con el chorizo
4 6 oz. bluefish fillets, soaked overnight in milk, then completely towel dried
salt and black pepper to taste
6 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 pound chorizo, diced
1/3 cup almonds, sliced
1/2 cup roasted red peppers, diced
4 tablespoons sherry vinegar
1/4 cup tomato sauce
2 tablespoons parsley, chopped
2 large bunches watercress
Heat a large saute pan over high flame. Add 3 tablespoons olive oil to pan. Season fish with salt and pepper and immediately place skin side down in pan, lowering the heat to medium. Cook fish for about 6 minutes, or until cooked through.
Remove fish from pan, and place skin side up, so the skin remains crisp on a warm plate. Add the remaining olive oil, garlic, chorizo, sliced almonds, and roasted peppers to the pan and saute for 3 minutes. Add sherry vinegar, tomato sauce, and parsley, and cook until warm. Correct seasoning with salt and pepper.
Arrange watercress on 4 plates. Spoon sauce over and around watercress, and place the fish atop the watercress.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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