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Pollock In Green Sauce
(Mero En Salsa Verde)
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| What You Need: |
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3 pounds pollock steaks, each cut ½ inch thick, or substitute halibut or other firm white fish steaks cut ½ inch thick
½ cup plus 3 tablespoons flour
1/3 cup olive oil
1/3 cup finely chopped onions
2 cups water
1/3 cup dry white wine
1 teaspoon finely chopped garlic
1/3 cup finely chopped parsley
1½ teaspoons salt
2 tablespoons cooked fresh green peas or thoroughly defrosted frozen peas (optional)
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| How To Cook: |
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1. With a small, sharp knife, remove the skin from each steak, and pat the steaks dry with paper towels. Sprinkle them with salt, then dip the steaks in the ½ cup of flour, and shake them vigorously to remove the excess flour.
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2. In a heavy 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the fish and cook for about 4 minutes on each side, turning them with tongs and regulating the heat so that they color evenly without burning.
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3. Remove the pan from the heat and with a bulb baster transfer the oil remaining in the pan to a heavy 6- to 8-inch skillet. Cover the fish steaks in the pan to keep them warm while you prepare the sauce.
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4. Heat the oil again until a light haze forms above it. Add the onions and, stirring constantly, cook for about 5 minutes, or until they are soft and transparent but not brown. Stir in the 3 tablespoons of flour, mix thoroughly and pour in the water and wine.
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5. Cook over high heat, stirring constantly with a whisk until the sauce comes to a boil and thickens lightly. Reduce the heat to low and simmer for about 3 minutes.
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6. Meanwhile, with a mortar and pestle or the back of a large spoon, mash the garlic, parsley and salt to a smooth paste. Thin it with about ¼ cup of the simmering sauce, then whisk it into the remaining sauce. Cook, stirring constantly, for a minute or so. Taste for seasoning.
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7. Scatter the peas, if you are using them, on top of the fish steaks, pour the sauce over them and cook uncovered over low heat for about 3 minutes, basting occasionally until the fish and peas are just heated through. Serve at once on a large heated platter.
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