When Michelle and I went to the market on Thursday, we had a list on hand to buy the things we needed for the house. I really wanted to cook our favorite Peruvian dish, Pescado alo Macho. Its fried Branzino with a seafood cream sauce and we always order this at the local Peruvian restaurant not far from our home. I have never seen Branzino at the Asian market so I was to replace it with Baramundi, also from the sea bass family. As I was walking along the fresh fish section, the Branzino caught my eye! I should have bought more of this fish since this is a family favorite. But I don't want to buy more than I need (no hoarding!) so I just bought 2 of the fish. It was a big hit for the family and already shared the recipe with my cousins and friends.
Pescado alo Macho Recipe:
2 Whole Branzino, cleaned, salted to taste, dust it with a little flour, deep fry
Sauce:
Half a pound of Mussels (half shell)
1 pound of Clams
Half a pound of Shrimp
1/3 cup of water
1/4 cup Cream
2 ounces dry white wine
Onions, chopped
Garlic, minced
Bell peppers, diced
1/3 cup frozen peas
2 tablespoons of olive oil
Salt and pepper to taste
Directions:
Heat your oil in a pan, saute your onions until translucent about 3 minutes. Add the garlic, clams, mussels, shrimp and water. Cover and bring it to a simmer. Clamshell will open once cooked. Stir and add the wine, bell peppers and green peas and simmer for 3 minutes. Add salt and pepper to taste.
Plate your fried fish and pour your sauce over the fish. Best eaten with white rice. Enjoy!
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