Stuffed Whitefish Pescado Blanco Relleno Recipes

CEVICHE DE PESCADO BLANCO

Ceviche de Pescado Blanco image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup thinly sliced whitefish (cod, grouper, snapper)
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon diced red onion
1 tablespoon diced tomato
1 tablespoon chopped scallions
1 teaspoon diced jalapeno
1 tablespoon chopped cilantro

Steps:

Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice.

HOMEMADE WHITEFISH SALAD

Homemade Whitefish Salad image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3/4 cup good-quality mayonnaise
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 pounds smoked whitefish, skinned, boned and flaked
1 large stalk celery, finely diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
Bagels, for serving
Pickled Red Onions, for serving, recipe follows
1 cup red wine vinegar
1/4 cup fresh lime juice
3 tablespoons granulated sugar
1 tablespoon kosher salt
1/4 teaspoon coriander seeds
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1 medium red onion, halved and thinly sliced

Steps:

Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
Serve with bagels and Pickled Red Onions.
Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

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