Salpicon de dos pescados

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Enjoy this recipe for Salpicon de dos pescados from Channels Food Rescue.



½ oz. corn oil

2 oz. swordfish, medium dice

2 oz. salmon, medium dice

2 oz. tomato concasse

1 oz. scallions, minced

1 tps. +/- pickled jalapenos, minced

1 tps. non-pariel capers

1 tbl. pickled jalapeno juice

1 oz. extra-virgin olive oil

1 oz. scallions, minced

1 Tbl. chopped cilantro

Pinch ground allspice

Salt to taste



1. Heat small sauté pan and add oil

2. Add sword and salmon. Using tongs, shred salmon as it cooks (sword will stay in cubes)

3. Continue stirring and add tomato concasse, scallions

4. Remove from heat, add capers, pickled jalapenos and jalepeno juice and allspice

5. Stir in olive oil.



1. Serve on warmed plate. Garnish with cilantro and scallions


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