Fish in Salsa Verde (Parsley and Garlic Sauce)
Editor's Note: Add a pop of color and a lot of flavor to your dinner table when you make this recipe for Fish in Salsa Verde (Parsley and Garlic Sauce). This easy fish recipe makes the most of fresh herbs and seasonings, and you'll find this recipe is anything but dull. Are you looking for ways to shake up your dinnertime menu planning? This recipe is just what you need to add to your repertoire while also taking a break from your go-to recipes. You will also find this recipe is the perfect way to celebrate a special occasion while also showing off your cooking skills in a grand way.
There are many variations to the preparation of this dish, which is originally from Spain. While the recipe calls for snapper, almost any white flaky fish will work. We recommend hand chopping the parsley instead of using a food processor, so as to retain the vibrant green color.
Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Cooking for a date, Family Get Together
Recipe CourseMain Course
Taste and TextureCrisp, Crunchy
- 3 tablespoons salted butter
- ½ cup olive oil, plus more as needed
- 8 garlic cloves, minced
- ½ cup diced sweet onion (like Vidalia)
- ½ cup vino seco (dry white cooking wine)
- ¼ cup clam juice
- Juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1½ cups chopped parsley
- 6 (6- to 8-ounce) fresh cod fillets, or other firm-fleshed white fish
- All-purpose flour for dredging fish
- 3 sliced hard-boiled eggs
- 2 tablespoons baby peas pimientos
Heat butter and half the olive oil in a large sauté pan over medium heat.
Sauté garlic and onion 3 to 4 minutes, until translucent. Add the wine, clam juice, and lime and cook an additional 5 to 7 minutes. Add ½ teaspoon of salt and white pepper. Taste and add more salt if necessary. Add parsley and cook 2 minutes more. Set aside.
In a separate pan heat the remaining olive oil. Season the fish fillets generously with salt and white pepper, dredge lightly in flour, and cook approximately 3 minutes per side, until opaque.
Remove the fish from the pan and add it to the pan with the sauce. Cook an additional minute to heat through.
Serve with sauce spooned over and garnished with hard-boiled egg, peas, and pimientos.
Excerpted from The Versailles Restaurant Cookbook, by Ana Quincoces and Nicole Valls. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida.