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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Also known in Mexico as Pescado al Perejil. Variation found in Extending the Table. Ingredients:
1/2 cup fresh parsley |
1/2 cup fresh cilantro |
1/2 cup water |
2 tablespoons lemon juice |
2 garlic cloves, crushed |
6 firm fish fillets |
1 tablespoon margarine or 1 tablespoon oil |
1/2 small onion, finely chopped |
2 tablespoons celery, chopped |
1 bay leaf |
Directions:
1. In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
2. Wash and dry fish fillets then sprinkle with salt and pepper.
3. Heat margarine or oil in a frying pan.
4. Add onion, celery and bay leaf and saute until onion is transparent.
5. Fry fish fillets about 5 minutes per side over low or medium heat.
6. Pour parsley sauce over fish and simmer for 10 minutes.
7. NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.
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