Pescado En Salsa Verde (Fish Fillets In Green Sauce) – a delicious recipe with red snapper, olive oil, white wine, white wine vinegar, parsley, onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Blot the fillets dry--really dry--to avoid a watery sauce.
2
In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
3
In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
4
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.
5
Bring the sauce to a boil over high heat.
6
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.
7
Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
532
kcal
Calories
41
g
Fat
38
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs red snapper fillets (about 6 - 8 fillets), 2/3 cup olive oil, 3/4 cup white wine, 2 tablespoons white wine vinegar, and more.
Yes, Pescado En Salsa Verde (Fish Fillets In Green Sauce) falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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