Ingredients with Measurements:
- 1 pound charales (small freshwater fish)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic, minced
- 1 lemon, sliced
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the charales under cold water and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the charales in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the charales to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy. Use tongs to flip the fish.
6. Remove the charales from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Add the white wine, parsley, thyme, rosemary, and garlic to the skillet. Cook for 1-2 minutes, until the herbs are fragrant and the wine has reduced slightly.
8. Return the charales to the skillet and toss to coat in the wine and herb mixture.
9. Add the lemon slices to the skillet and cook for an additional minute.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Charales can be substituted with any small freshwater fish.
- Dry white wine can be substituted with chicken or vegetable broth.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced mushrooms to the skillet with the herbs and wine.
- Substitute lemon with lime or orange slices.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Pat the fish dry before dredging in the flour mixture to ensure a crispy crust.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the charales on a platter with the lemon slices and herbs scattered over the top.
Garnishes:
Garnish with additional chopped fresh herbs.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Mashed potatoes
Troubleshooting advice:
- If the fish is sticking to the skillet, use a spatula to gently loosen it from the bottom.
- If the wine and herb mixture is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Ensure that the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Charales are a type of small freshwater fish commonly found in Mexico and Central America.
Flavor profiles:
The charales are crispy and savory, with a hint of lemon and herbs.
Serving suggestions:
Serve hot as a main dish.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Herbaceous, Zesty, Citrusy