Laylita’s recipes

I had a delicious grilled fish in a seafood sauce a couple of years ago in Salinas, a beach town in Ecuador, and of course I had to try to make it as soon as I could. The fish I had at the restaurant was robalo, I think it is called white snook in English, but it can be made with any white fish. This was my first time to make it with ling cod and it was very good, though it did have a few bones in it so beware. I recommend this recipe for one of those days where you want to make something that tastes great, looks impressive and can be made quickly. I didn’t add any seasoning to the fish besides salt and pepper, I wanted to taste the fish since it was very fresh and also the seafood sauce is so full of flavor that I didn’t want a flavor fight between the fish and the sauce, also I used an indoor grill and the fish needed only 3 minutes to be done. For the seafood sauce I used shrimp, calamari or squid and bay scallops, but you can use any combination of seafood that is available. I’ve served this dish with rice in the past and it goes very well, the rice soaks up the seafood sauce nicely, but this time I served the grilled fish with fingerling potatoes, steamed asparagus and bread (to soak up the sauce).

Ingredients:

2 lbs of ling cod filets

½ lb of raw shrimp, peeled and deveined

½ lb of calamari, cut in small pieces

½ lb of small bay scallops

2 tbs butter

2 tbs minced white onion

6 garlic cloves, minced

¼ cup white wine

½ cup cream

Salt and pepper

Garnish – Chopped parsley and a slice of lime

Preparation:

1. Season the fish with salt and pepper and heat the grill. Grill the fish right as the sauce is finishing as they should both be served warm.
2. Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.
3. Stir in the shrimp and cook for another 2 minutes.
4. Add the white wine and cook for another 2 minutes.
5. Add the cream and cook until the shrimp are almost done.
6. Add the calamari and scallops, cook for 1-2 minutes at the most and remove from heat.
7. Serve the sauce on the side or on top of the grilled fish, sprinkle with chopped parsley.
8. Serve with a slice of lime, fingerling potatoes, steamed vegetables and bread to soak up any leftover sauce.

La receta en español de pescado a la parrilla con salsa de mariscos esta aqui.

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