Pescado en Salsa Verde or Fish in a Green Sauce, is one of my favorite, easy and delicious meals to prepare. A wonderful addition to any table, this recipe will soon become one of your favorites, too! This is a delicious, fresh and quick weeknight meal for any family!

Fish in a Green Sauce

Pescado en Salsa Verde

2 lbs. fresh cod fillets or other white fish
7 cloves of garlic
1/2 c. extra-virgin olive oil
1/4 Spanish onion, cut in large slices
1 c. parsley
1/2 c. cilantro
1 tsp. Kosher salt
1/4 tsp. ground white pepper
2 tbsp. white vinegar
1/2 c. dry sherry*

Excluding the fish, combine all ingredients in a food processor. Place fish fillets in a skillet and cover with green sauce. Cover and cook about 15 minutes.


TIP: Cooking wine is full of salt, so I never buy it. Rule of thumb: If you wouldn’t drink it; don’t cook with it. Any type of alcohol reduces when cooked, so if there’s an excessive amount of salt in the cooking wine your dish will be full of sodium and ultimately taste very salty.

Beware: Alcohol DOES NOT completely cook out when you cook with it.

Flan: Spanish Custard

Caramelized Sugar
1 c. granulated sugar
1 tbsp. water

Place sugar and water in a small pan. Cook over medium heat; stirring constantly, until sugar is golden. Pour immediately into bottom of six ovenproof ramekin cups.


6 tbsp. granulated sugar
6 large eggs
1 tsp. pure vanilla extract
1 strip lemon peel
1 cinnamon stick
2 c. milk
Pinch of salt

Boil milk with lemon peel and cinnamon stick. Lightly beat eggs with wire whisk. Blend in sugar, vanilla, and salt. Add milk gradually; strain. Pour into ovenproof ramekins filled with caramelized sugar. Place cups in a pan of hot water two inches deep, and bake in a 300* oven for 1 hour. Remove and cool in the refrigerator.

To serve, unmold custard by running a butter knife around the edges and turn upside down onto serving plate.