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spanish picada fish fillets

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Quick to make, this is a delicious way to enjoy this flavorful pesto! Enhance your fish with this lovely recipe.

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For spanish picada fish fillets

  • FISH
  • 4 lg
    fish fillets (such as red snapper, cod, or halibut), patted dry
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 Tbsp
    butter
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    lemon zest
  • SAUCE
  • 1/4 c
    picada
  • 1/2 c
    heavy cream
  • 1 Tbsp
    diced pimento, for garnish
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make spanish picada fish fillets

  • 1
    To make the fish, generously season the fillets with salt and black pepper; set aside.
  • 2
    In a large skillet over medium-high heat, add butter and when it starts sizzling, place fillets, seasoned side down; season the top with salt and pepper.
  • 3
    Grill them for 2 to 2 ½ minutes per side.
  • 4
    Pour in lemon juice and add lemon zest. Gently stir and then remove from the heat.
  • 5
    To make the sauce, add the picada and heavy cream to a saucepan over medium heat; stir until nicely blended.
  • 6
    Bring the sauce to a gentle simmer or until just warm enough – don’t overheat or it will separate.
  • 7
    Remove from the heat and spoon the sauce over the fish fillets.
  • 8
    Add diced pimento and sprinkle on chopped parsley. Serve immediately with rice and a couple lemon wedges.
  • 9
    To view this "less than 15 minute" delicious recipe on YouTube, click on this link ➡ https://youtu.be/lqWyMHAjLIQ
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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