Pompano En Salsa Verde Recipes

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POMPANO EN SALSA VERDE



Pompano en Salsa Verde image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 17

2 whole pompano (I 1/4 to 1 1/2 pound each), scaled and gutted with heads and tails left on, or substitute paloma, or 1 (4 pound) striped bass (see Note)
5 peppercorns
1 tablespoon cumin seeds
1/2 teaspoon salt
Juice of a large lime
2 cloves garlic, sliced
1/2 green pepper, stemmed, seeded, and coarsely chopped
I Serrano chile, stemmed, seeded, and coarsely chopped
1/2 small bunch cilantro, leaves only, coarsely chopped
1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped
6 green onions, trimmed and coarsely chopped
Pinch of oregano
I tablespoon mild white vinegar
I pound green (unripe) tomatoes, cored and coarsely chopped
1/3 cup water
1/2 teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about I hour, loosely covered.
  • Preheat the oven to 300 degrees. In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each-1- Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm.

PATATAS EN SALSA VERDE



Patatas en Salsa Verde image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup Spanish olive oil
2 pounds Russet potatoes, peeled and sliced 1/2 inch thick
1 small onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup boiling water
1/4 cup dry white wine
1/2 bunch finely chopped parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.
  • Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired.

SALSA VERDE



Salsa Verde image

Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.

Provided by Food Network

Categories     condiment

Time 10m

Yield 1/2 to 3/4 cup

Number Of Ingredients 7

1 bunch fresh Italian parsley
1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
Salt and pepper

Steps:

  • Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
  • Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.

BAKED POMPANO



Baked Pompano image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories     Seafood     Fish

Time 1h2m

Yield 4

Number Of Ingredients 13

1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1 lime, halved
1 shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Steps:

  • Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
  • Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
  • Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
  • Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 13.4 g, Cholesterol 85 mg, Fat 33.3 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 8.3 g, Sodium 3998 mg, Sugar 3.2 g

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 quart

Number Of Ingredients 9

2 fresh Poblano chiles, roasted over a flame, peeled and diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, chopped

Steps:

  • Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.

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