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
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.