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Cooking fish fillets is a quick process, and they have to be as fresh as possible in order to enjoy their flavors to the fullest. If you have the option to buying at a local fishery, take advantage of it. I know that many people have few hours during their day to prepare a healthy meal for the family by cooking from scratch, but this recipe proves that you can still do so in a matter of minutes.
I saw this recipe on a TV show in Mexico over 20 years ago. I know it may not seem Mexican, but there are actually many variations to this recipe all over the country, some use cream and others don’t.
I think that in Mexico we’re blessed with vast resources of fish and other seafood, not only by the Atlantic and Pacific oceans, but also by the rivers and lakes.
We have beautiful specimens like the magnificent Marlin in the Atlantic Ocean (where the Marlin is smoked and served in tostadas), or the strange-looking Pejelagarto in the southern States of Tabasco & Campeche (its name literally means “fish-alligator” since it looks like a fish with an alligator head). This fish is found in rivers, swamps and lakes and can weight up to 10 lbs., the flavor is quite palatable and is used to prepare empanadas, tacos, tamales, and stews, although it’s frequently prepared on the grill. You can still go to the small town markets and find this weird looking fish being sold already grilled and served to go, wrapped in banana leaves.
This is just a little example of what Mexico’s fishery is all about. A diverse, bountiful resource for cooks to create incredible dishes, not just at seaports, but also farther inland.
And now to this easy recipe with a Parsley creamy sauce that keeps the fish moist.
- 4 fish fillets of about 6 to 8 ounces each (tilapia, sole or cod)
- 1 small bunch of fresh parsley (about 1 1/2 cup chopped)
- 1 cup of heavy cream
- 1/2 cup of broth*
- 1/4 of a medium size white onion
- 1 garlic clove peeled
- Juice of 1/2 lime
- 1 tablespoon vegetable oil
- Salt and pepper to taste
* If you have shrimp broth or fish broth you can use it in here. Otherwise add water.
3. In a blender, combine parsley, onion, garlic and cream. Blend until you have a smooth sauce. If sauce is to thick add 1 or 2 tablespoons of water to thin it.
4. In a large skillet at medium high heat, cook the sauce for about 3 minutes. Season with salt and pepper.
5. Gently place the fish fillets into the sauce and cover the skillet. Simmer for about 4 minutes.
Serve warm, spooning some of the sauce over each filet. This goes well with white rice and a salad.