Crusty Fish Sticks with Chilean Pebre

Follow by Email
Facebook
Google+
http://amaliallc.com/crusty-fish-sticks-with-chilean-pebre/
Twitter
SHARE

Salmon Skewers with pepper-cilantro Sauce

Serves 4-6

Chilean Pebre (pepper –cilantro sauce)
2 garlic cloves
2 tbsp. olive oil
2 tbs. sherry wine vinegar or red wine vinegar
6 green onions, finely chopped
1-2 jalapeño or Serrano chiles, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water
Kosher salt and freshly ground black pepper

6 (6 oz.) Altantic salmon filets, skin off, cut into appetizer size pieces (lollipop shapes)
Olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
12 skewers

Use a mortar and pestle and mash garlic, salt and pepper into a paste. Transfer the mixture to a bowl and whisk in the vinegar and oil until emulsified.

Place green onions, jalapeño, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Set aside.

Skewer the fish and season generously with salt and pepper and drizzle some oil on both sides. Heat a griddle over medium high heat and sear fish to medium rare. About one and a half minutes per side.

Arrange the fish attractively on a platter and serve the sauce on the side.

2 thoughts on “Crusty Fish Sticks with Chilean Pebre

  1. I simply want to say I am beginner to blogging and definitely savored your web page. Most likely I’m want to bookmark your website . You actually have impressive article content. Thanks for sharing your blog.

  2. I was very delighted to come across this website. I wanted to say thanks a lot for ones time used on publishing this fabulous write-up. I certainly relished each bit of it and i also have you book-marked to look at new info in your web site.

Comments are closed.