This is a baked fish recipe from Argentina that combines both the Spanish and Italian influences in that culture. You can also use striped bass.
I just used normal mushrooms because I was trying to find a recipe to use up what I had in the fridge. Very tasty and easy to make.
Read MoreI just used normal mushrooms because I was trying to find a recipe to use up what I had in the fridge. Very tasty and easy to make.
Great dish!! Required a bit of salt, but overall, A+ Try with rice pilaf and steamed asparagus.
Ehh, just okay. I made the recipe exactly as written, with the exception of substituting ground pecans for ground walnuts and lightening up a little on the nutmeg, since I use fresh-ground. The nuts gave the dish a weird consistency, and it wasn't so much a sauce as a topping. I let the "sauce" start to brown as directed in the skillet before adding the fish and putting it in the oven, but it still looked kind of brownish gray when done, and was nearly impossible to plate without the fish falling apart.
