Fish Fillets with Hot Buttered Garlic Sauce & Vegetables 
Be adventurous and serve this delicious sauce with shrimp, mejillones or your favorite seafood. Head over to "Camarones al Ajillo" for complete instructions.
Ingredients:
Sauce:
- 15 cloves garlic, peeled (add more if you want)
- 1/2 cup green bell pepper, stems and seeds removed, and chopped
- 1 cup onion, chopped
- 3 1/2 Tablespoons fresh cilantro or parsley, minced
- 1 1/2 Tablespoons freshly squeezed lime juice
- 8 Tablespoons hot melted butter or olive oil
- Salt and freshly ground black pepper to taste
Vegetables:
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped
- 1/2 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 teaspoon sugar
Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste
Instructions:
- Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes.
- Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside.
- Fish: In a nonstick pan over medium heat, warm the remaining tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan.
- To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho!
(4 servings)
A big hug!
Chef M
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Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
fish recipes recipe receta recetas pescado pescados mariscos cuaresta pascua panama gourmet panamagourmet cook cooks cooking cookingdiva diva chef melissa de leon douglass personal chef culinary artes culinarias cocina cocinapanama chefpanama.com- by Chef Melissa
- April 13, 2006
- 5:01 am
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Comments
04.13.06 at 07:12 AM |
Se ve delcioso, ya me dio hambre!
——-
04.13.06 at 07:43 AM |
Buenos días Elena! la verdad es que la salsa está muy rica, una variante a la tradicional salsa al ajillo
Abrazos,
M
04.13.06 at 08:03 AM |
aye que rico! parece super yum Melisa! El color de tu pescado es perfecto, ese color doradito nunca puedo hacer!
04.13.06 at 08:06 AM |
Hola Katy!!! mira, para conseguir el color doradito es necesario calentar la sarten y agregar un poquito de aceite hasta que este humeante, no quemado! pero es necesario que este super caliente para que selle el pescado y le de ese color lindo
Felices pascuas!
M
04.13.06 at 12:41 PM |
Wao! Me encanta el pescado al ajillo. Otra vez me vas dejado con ganas de irme corriendo al super a comprar los ingredientes. jeje. Saludos.
04.13.06 at 01:11 PM |
Antonio, que más no daría yo por un filetito de corvina fresco——ahhh! pero a $4.00 la libra te aseguro que NO lo compro :(
Cuentame pues si lo preparastes, y si te gustó, ok?
M
04.13.06 at 03:41 PM |
Eso lo compro después de semana santa cuando los precios del marisco se van al suelo.. jejeje :D
04.13.06 at 08:47 PM |
Ahhh ahora si que estamos hablando!!! Que la pasen bien estos días. Abrazos,
M
02.21.07 at 10:53 AM |
This sounds delcioso! I’ll try it this weekend!
02.21.07 at 10:56 AM |
...delicioso indeed! You’ll love it
Thanks for your visit!
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