Margarita's International Recipes

Hidalgo

Pescado a la Crema Fish in Cream Sauce I know nothing about this recipe other than, according to the website where I found it, it's from Hidalgo. I've had some frozen cod in the freezer for months and I wanted to finally use it - and this recipe seemed simple enough. I didn't really stop to think about how weird it is to eat fish with not only cream, but fish, but it was actually quite tasty. Surprisingly so. The original recipe wasn't too clear as to ingredients and steps. I learned the hard way that you need to cook the fish on low heat - I did it on medium and it turned out too tough (still tasty, though). As for the fresh herbs, I used the ones I had at home: thyme, rosemary, basil and Italian parsley. Feel free to use whichever ones you have handy. They give the fish a subtle flavor rather than the primary one (which comes from the fish). I used cotija cheese, but you can probably use Parmesan instead. Print PDF Fish in Cream Sauce Ingredients 2 Tbsp olive or cooking oil. 1 1/2 lbs fish fillets salt & pepper to taste 1/4 cup fresh herbs, coarsely chopped 2 cups white wine 2 cups Mexican or whipping cream 3/4 cup shredded cheese Directions Butter a glass oven-safe pan and set aside. Heat olive oil in a saute pan over medium heat. Add fish, salt & pepper, fresh herbs and white wine. Turn heat to low and simmer until the fish is cooked, turning from time to time, around 10 minutes. Turn on broiler. Remove fish from the pan and transfer it to the prepared pan. Pour cream over the fish. Sprinkle cheese. Broil until cheese turns golden. Adapted from a recipe at Recetas Mexicanas. Hidalguense Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail