Stuffed Whitefish: Pescado Blanco Relleno

Stuffed Whitefish: Pescado Blanco Relleno
Stuffed Whitefish: Pescado Blanco Relleno might be just the main course you are searching for. This pescatarian recipe serves 6. One portion of this dish contains about 30g of protein, 25g of fat, and Head to the store and pick up ground cinnamon, shrimp reserved from stock, parsley, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

1
Special equipment: 1 large upholstery needle, kitchen string, parchment paper
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Baking PaperBaking Paper
Kitchen TwineKitchen Twine
2
Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions.
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Minced GarlicMinced Garlic
Olive OilOlive Oil
OnionOnion
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Frying PanFrying Pan
3
Add the tomatoes and saute for 5 minutes, or until the tomatoes soften.
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TomatoTomato
4
Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
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CinnamonCinnamon
StuffingStuffing
Chili PepperChili Pepper
CloveClove
OlivesOlives
ShrimpShrimp
StockStock
SaltSalt
WineWine
5
Preheat a grill to medium-high.
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GrillGrill
6
Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish.
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BreadcrumbsBreadcrumbs
StuffingStuffing
ButterButter
FishFish
RollRoll
WrapWrap
Dry Seasoning RubDry Seasoning Rub
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Baking PaperBaking Paper
7
Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
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ShrimpShrimp
BreadBread
FishFish
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GrillGrill
8
Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges.
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Lemon WedgeLemon Wedge
ParsleyParsley
FishFish
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9
Serve with the Salsa for Fish.
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SalsaSalsa
FishFish
10
Pour 2 cups water into a 5-quart soup pot and bring to a boil.
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11
Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes.
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GarlicGarlic
ShrimpShrimp
SaltSalt
12
Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
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StuffingStuffing
ShrimpShrimp
StockStock
13
Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside.
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ToastToast
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14
Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency.
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15
Add the allspice and chiles and continue grinding until well blended.
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Chili PepperChili Pepper
16
Add the tomatoes and grind them to a pulpy consistency.
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17
Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro.
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Rice VinegarRice Vinegar
Olive OilOlive Oil
CilantroCilantro
SauceSauce
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18
Add 1 tablespoon warm water to thin, if needed.
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WaterWater

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.
Zind-Humbrecht Calcaire Pinot Gris
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.
DifficultyExpert
Ready In2 hrs
Servings6
Health Score34
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