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Pescado En Pecan Salsa

Mexican.Chef's picture
  Dry white wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Whole peppercorns 4
  White fish 2 Pound
  Onion 1 Small, sliced
  Garlic 1 Clove (5 gm)
  Shelled pecans 1⁄2 Cup (8 tbs)
  Parsley sprigs 2 Tablespoon
  Spanish salt 1⁄4 Teaspoon
  Ground red chili 1 Pinch
  Lemon juice 1 Tablespoon
  Lemon wedges 4

1 In a large frying pan, combine the wine, water, bay leaf, salt and peppercorns and bring to a boil. Simmer for about 10 minutes; remove the peppercorns and bay leaf.
2 Gently lower the fish into the simmering mixture. Continue to simmer for only a few minutes, until the flesh flakes easily with a fork.
3 Lift the fish out and place in a shallow ovenproof pan; cover. Place in 200°F. oven. Also place the dinner plates in the oven.
4 Pour the liquid from cooking the fish into a blender container. Add the onion, garlic, pecans, parsley and saffron. Blend until smooth. Taste and add salt, chile and lemon juice to taste. Heat until very warm, but do not boil.
5 Place a piece of fish on each heated plate and spoon sauce over the top. Garnish with a wedge of lemon.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1546 Calories from Fat 505

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 2144.9 mg89.4%

Total Carbohydrates 36 g11.9%

Dietary Fiber 11.2 g45%

Sugars 10.8 g

Protein 175 g350.8%

Vitamin A 71.5% Vitamin C 133.9%

Calcium 60.8% Iron 45.7%

*Based on a 2000 Calorie diet

Pescado En Pecan Salsa Recipe