Pescado Estilo Italiano Recipes

Steps:

• Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
• Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
• Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.

Steps:

• Combina el arroz y el agua en una cazuela apta para microondas con capacidad para 1-1/2 qt. Coloca los filetes, sin amontonarlos, sobre el arroz; ponles encima los tomates. Rocíalos con el aderezo; tápalos.
• Cocínalos en el microondas a potencia ALTA durante 10 min.; espolvoréalos con el queso.
• Cocínalos destapados en el microondas durante 2 min. o hasta que se desmoronen fácilmente con un tenedor y se suavice el arroz.

Steps:

• Start by heating the 4 tbsp of oil in a large pot on medium high heat.
• Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
• Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
• Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
• Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
• Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
• Enjoy!
• Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.

Steps:

• Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
• Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
• Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.