Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Pescado con Salsa Fria de Nuez (Fish with Cold Walnut Sauce)
Pescado con Salsa Fria de Nuez (Fish with Cold Walnut Sauce)
Pescado con Salsa Fria de Nuez (Fish with Cold Walnut Sauce)
Celebración: Recipes and Traditions Celebrating Latino Family Life, by Regina Cordova with Emma Carrasco.
Recipe By:
Celebración: Recipes and Traditions Celebrating Latino Family Life, by Regina Cordova
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Mexican Fish and Seafood
Email
Ingredients
4
dried
de arbol chiles or 2-3 fresh Peruvian rocoto chiles, seeds and stems removed and roasted. (Substitute favorite chiles if arbol or rocoto not available.)
3/4
cup
chopped green onions, both white and green sections
2
large
cloves garlic
1
cup
walnut meat or roasted peanuts
1
cup
grated Muenster cheese
1/2 - 3/4
cup
half-and-half
salt and pepper to taste
4
sea
bass fillets or 4 whole trout
1/3
cup
all-purpose flour
2
tablespoons
butter
2
tablespoons
oil
Instructions
Blend the chiles, onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise. Continue blending and add more half-and-half until the mix is like thick cream. Season with slat and pepper and refrigerate until ready. Makes 3 cups of sauce.
Rinse the fish under cold running water and pat dry. Season generously with salt and pepper, then dredge in flour, shaking off the excess. Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.
Serve immediately with the cold nut sauce. Garnish with olives or capers.
Additional Notes
Green olives or capers to garnish
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Mexican Crab Cakes
Shrimp and Crab Enchiladas in Chipotle Cream Sauce
Mixiote of Shrimp and Nopales
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Related Products
de arbol chile powder 2oz
$5.00
de arbol chiles 4oz
$4.25
mexican spice kit in tin
$42.95
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.