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4.25 from 8 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Spanish
Keyword Fish & Seafood, Gluten Free, Healthy, Low Sodium/No Sodium, Quick & Easy

Ingredients

FISH

  • 4 large fish fillets such as red snapper, cod, 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 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 black pepper; 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.