You must try this freshly blended tomato salsa combined with tender white fish, shrimp and scallops this week! Easy, fresh, healthy and delicious! What is not to love?
Mariscos en Salsa is one of those seafood recipes at the top of my list of favorites. If you enjoy delicious seafood dishes without all the guilt of a heavy sauce, this is the perfect recipe! Most any fresh salsa would be tasty in this recipe for mariscos en salsa. Tomato salsa not your favorite? Try this dish with tomatillos instead. Or try both! Make this a complete meal and serve with some steamed rice or a fresh green salad. Traditional Mexican food varies from region to region. This seafood recipe was inspired by Pescado a la Veracruzana, a popular fish recipe from Veracruz, Mexico.
3-4tablespoons Grapeseed or olive oil
1/2medium sweet onion sliced thin
3 garlic cloves minced
1-2 chile de arbol chopped fine or 1/2 teaspoon red pepper flakes
In a skillet at medium/low heat, add the oil, onions and garlic. Cook at a low heat for 6-8 minutes. Add the chile de arbol, oregano, pepper, lime juice and salt to taste. Saute for a one more minute.
To the blender, add the tomatoes, serranos, bouillon and 2/3 cup water. Blend on high until smooth. Taste for salt.
Add the blended tomato to the skillet. Bring to a boil, reduce to a simmer and cook for 8-10 minutes.
Season the seafood lightly with salt and pepper while you wait.
Add the fish and shrimp to the simmering salsa, making sure it's covered in salsa. Cover skillet with a lid and let fish cook for 3-4 minutes, turning halfway through cooking time. Add the scallops, capers and olives and once again cover and cook for another 3-4 minutes. Once fish is flaky and shrimp is pink, remove from heat.
To serve, garnish with cilantro, lime and avocado. Serve with warm tortillas, tostadas or saltine crackers.
If using frozen seafood in your recipes, be sure to defrost completely in the refrigerator. Use a couple of paper towels to gently press out any excess water for best results.