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© Chef Brian’s Kitchen
Hey what’s happening today we’re going to do a great sauce salsa ver salsa ver basically Latin Spanish uh even Italian I believe ver Day means green so salsa sauce so green sauce all right now normally this is served over any protein you want but I used to do it over a
Beautiful piece of fish which we’re actually going to put over some fish tonight and normally it served room temperature but I like to do mine warm so I’m we’re going to do is we’re going to make a beautiful Sal s day but I’m going to show you how to make it and
Then we’re going to heat it up just a little bit and we’re going to serve it over a nice piece of fish are you ready let’s do it okay we start with extra extra virgin olive oil as we always do into a hot pan and now we take our fresh fish today
We’re using tilapia and of course our amazing blue light salt and pepper shakers if you want a pair of these you should check out my description there’s a length there you can pick them up they’re fantastic always using kosher salt and cracked black pepper and of course we have to do it on
Both sides so Important all right now we’re going to lightly dredge our fish an allpurpose flour both sides just kind of dust it off and then into the hot pan in to Go I’m going to let them get some nice color look at that oh beautiful golden brown the key to really really good cooking is to be patient let the flavors come out onto a sheet pan into our oven at 375° and with fish we’re probably
Looking at about 7 to 12 minutes now for our Sal sa sauce some parsley some basil any herbs really that you would like to use that you enjoy you can use Teragon you can use cilantro mint even thyme Sage whatever you want now here’s a real real trick to the Umami flavor that
We’re looking for and chovy paste don’t be afraid you won’t taste the anchovies you’ll just be wondering what is it about a teaspoon of tomato paste as well and about a teaspoon of garlic paste some fresh Capers about a teaspoon now for our liquid we’re going to add some lemon juice about a
Tablespoon and now some clam juice cuz we’re using fish we’re going to add 1/4 cup of clam juice last but not least some red jalapena pepper for a little bite now we place our salsa in a bowl and let this rest of course as I’ve always taught you
We must taste our our creation what does it need nothing better facto now we’re going to warm it up we’re going to deglaze our pan with a little bit of more clam juice about 1/4 cup we’re going to add our fresh salsa ver into our
Pan turn the heat up a little bit and let’s get all the Crusty bits from the bottom is called deglazing we want all of that amazing flavor from our fish to come off the bottom of the pan and combined with our salsa ver little bit more kosher salt a tad bit more black
Pepper and off we go going to let this reduce down just a tad and of course we finish it off a little emulsification trick un salted whole butter which is going to slightly thicken this sauce and add a creamy texture exactly what we’re looking for now the Moment of Truth as we plate our fish and now we nape our beautiful full salsa ver on top of our gorgeous fish look at That the Moment of Truth this beautiful s day on top of our beautiful tilapia that we just just lightly sauteed and then the oven got to taste it I love the flour crust that it makes on top of this you can see nice and Flaky but not too much okay give that sauce There I got to go back for more so good What can I tell you you got to check this out you got to try it salsa better there put it over anything in this case cuz we use the clam juice put it over some seafood or beautiful white fish or tilapia like we’ve done here until next time I’m Chef Brian eat well
And stay healthy