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Guisado de Pescado y Espinacas

Notas de la Receta

  • Try any variety of fish or even chicken.
  • Change the flavor by adding lemon juice or lemon pepper.
  • Try salsa instead of fresh tomato and chives.
 

Ingredientes

1
paquete (10 onzas) de espinaca congelada, descongelado
1⁄4 de cucharadita
de sal y pimienta
1 libra
de filetes de pescado (descongelados si estaban congelados)
1 cucharadita
de condimento Criollo o Cajún
1
tomate grande, picado
4
cebollines, cortadas en rebanas

Preparación

  1. Preheat the oven to 350 degrees F.
  2. Drain thawed spinach to remove most of the liquid. Place the spinach at the bottom of a 9 x 13 inch baking dish. Sprinkle with salt and pepper.
  3. Arrange the fish fillets on top of the spinach. Sprinkle with the mixture of creole seasoning or chili powder. Sprinkle the fish with the tomatoes and green onions on top.
  4. Cover the baking pan with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 20 minutes or until the fish crumbles easily.
  5. Refrigerate what's inside within the next 2 hours.

Notas

  • Try any variety of fish or even chicken.
  • Change the flavor by adding lemon juice or lemon pepper.
  • Try salsa instead of fresh tomato and chives.
 
Foto de Guisado de Pescado y Espinacas
Tiempo de preparación: 15 minutos
Tiempo para cocinar: 30 minutos
Rinde: 16 onzas de pescado con vegetales
Datos de Nutrición: Ver Etiqueta
Última actualización: 09/19/18