Quick Fish Fillets with Parsley Sauce
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 of 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.
Quick Fish Fillets with Parsley Sauce
DIRECTIONS:
- Season the fish fillets with salt, pepper and lime juice.
- Roughly chop parsley, onion, and garlic.
- In a blender, combine parsley, onion, garlic, and cream. Blend until you have a smooth sauce. If the sauce is too thick add 1 or 2 tablespoons of water to thin it.
- In a large skillet over medium-high heat, cook the sauce for about 3 minutes. Season with salt and pepper.
- Gently place the fish fillets into the sauce and cover the skillet. Simmer for about 4 minutes.
- 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
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Season the fish fillets with salt, pepper and lime juice.
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Roughly chop parsley, onion, and garlic.
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In a blender, combine parsley, onion, garlic, and cream. Blend until you have a smooth sauce. If the sauce is too thick add 1 or 2 tablespoons of water to thin it.
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In a large skillet over medium-high heat, cook the sauce for about 3 minutes. Season with salt and pepper.
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Gently place the fish fillets into the sauce and cover the skillet. Simmer for about 4 minutes.
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Serve warm, spooning some of the sauce over each filet. This goes well with white rice and a salad.
* If you have shrimp broth or fish broth you can use it in here. Otherwise add water.
¡Buen provecho!
Mely,
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Delicioso Mely, mil gracias
yumm, Love that parsley sauce, have a nice week end
This is a must try. Being land locked in Colorado, I mostly have to rely on fresh frozen. Thanks for a great recipe. Pinned.
loved loved loved the parsley sauce and the ease of cooking such delicious fillets 🙂
Hello Kumars kitchen,
I am glad you enjoy the recipe. Thanks for your comment.