Spanish Picada Fish Fillets
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Everyone has something that they can’t live without. When it comes to kitchen tools, I have a couple: my garlic press and stand mixer. Food, on the other hand, is my herb garden. Each spring, we plant 👩‍🌾👨‍🌾 our herbs, and a couple months later, I can enjoy their freshness.
 
Basil and parsley are on that list. These herbs enhance so many recipes. I use them a lot when cooking 👩‍🍳. I make my Basil Lemon Butter, Tabbouleh, Mango Pork Loin with Coconut Basil Sauce, Garlic Shrimp, Creamy Tomato Basil & Parmesan Soup, Chimichurri Sauce, Basil Mayo, Falafel Burgers, Caprese Skewers, and so on.
 
Another annual recipe I make is pesto. Of course, we all know how to make the traditional pesto with garlic 🧄, pine nuts, and cheese, but did you know that there are also other pesto recipes? On the website, I have 8 of them altogether.
 
One in particular is quite bold in flavor. Originating in the Catalonia region, this Spanish-style pesto is called Picada! It’s made without cheese 🧀, and parsley is used in lieu of basil. Years ago, I started using it a lot and came up with this beautiful recipe… Spanish Picada Fish Fillets!
 
This quick and easy recipe takes only 15 minutes ⏳ as long as your picada is already made ahead. It’s so tasty and very colorful! It’s another delicious way to not only enjoy this Spanish-style pesto but also to enhance your fish.
 
In the video 🎥, I used red snapper, but any other white fish will do. Making the sauce couldn’t be simpler than that. The picada and heavy cream are combined, warmed up, and then spooned right on the fillets… easy peasy!
 
Picada differs from regular pesto. It’s a dense paste made with fried bread 🍞, olive oil, garlic, parsley, and Vinagre de Jerez, which is a sherry vinegar from Spain that wraps it up so beautifully! There are also blanched almonds that go into the mixture. I season it with salt and pepper, but paprika can also be added.
 
These Spanish Picada Fish Fillets are one way to enjoy this paste. Picada can be added to stews, seafood hot pot 🦞, toppings for vegetable soups, lamb, pizza, and so on. Of course, spreading some on crostini is absolutely marvelous!
 
Do yourself a “flavor favor” and make these amazing Spanish Picada Fish Fillets. It’s a perfect recipe for any busy schedule, especially when time ⏰ is in short supply. After using this Spanish-style pesto, you might switch your basic pesto for it.
Bon Appétit! 🍽
 
Here are more delicious condiment recipes for you to try… 😀
– Greek Eggplant Dip • Melitzanosalata
– Homemade Horseradish
– Cherry Port Sauce
– Homemade Dijonnaise
– Thai Yellow Curry Paste
– Homemade Tzatziki Sauce
– Classic Guacamole
– Tartar Sauce
– Russian Dressing
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Spanish Picada Fish Fillets

Spanish Picada Fish Fillets

Quick to make, this Spanish Picada Fish Fillets is a delicious way to enjoy this flavorful pesto! Enhance your fish with this lovely recipe.
4.77 from 26 votes
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Servings 4

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Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 0 minutes

Ingredients
  

FISH

  • 4 large fish fillets such as red snapper, cod, halibut, patted dry
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 2 tbsp. butter
  • 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1/2 tsp. lemon zest

SAUCE

  • 1/4 cup picada see Recipe
  • 1/2 cup heavy cream
  • 1 tbsp. diced pimento, for garnish
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions
 

  • Generously season fillets with salt and freshly ground mixed peppercorns; set aside.
  • 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.
  • Grill them for 2 to 2 ½ minutes per side.
  • Pour in lemon juice and add lemon zest. Gently stir and then remove from the heat.
  • To make the sauce...
    In a saucepan over medium heat, add picada and heavy cream; stir until nicely blended.
  • Bring the sauce to a gentle simmer or until just warm enough – don’t overheat it otherwise, it will separate.
  • Remove from the heat and spoon the sauce over the fish fillets.
  • Add diced pimento and sprinkle on chopped parsley. Serve immediately with rice and a couple lemon wedges.

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