Pepian De Pescado Recipe

Roast Vegetables

Roast the tomatoes, green bell pepper, onion, and garlic cloves in a skillet over medium heat until charred and softened, about 10-12 minutes.

Blend Sauce

Transfer the roasted vegetables to a blender along with the pumpkin seeds, sesame seeds, cilantro, chicken broth, salt, and black pepper. Blend until smooth.

Simmer Sauce

Pour the blended sauce back into the skillet and simmer over low heat for 10 minutes, stirring occasionally.

Prepare Marinade

Preheat the grill or a skillet over medium-high heat. In a bowl, mix olive oil, lemon juice, salt, and black pepper.

Marinate Fish

Coat the fish fillets with the marinade and let them marinate for 10 minutes.

Cook Fish

Place the fish fillets on the grill or skillet and cook for about 4-5 minutes on each side, until cooked through and flaky.

Cook Rice

In a saucepan, bring water to a boil. Add rice and salt, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender.

Add Cilantro and Lime

Once cooked, fluff the rice with a fork and stir in the chopped cilantro and lime juice.

Prepare Greens

In a skillet, heat olive oil over medium-high heat. Add frisee and escarole, season with salt and black pepper.

Char Greens

Char the greens for 3-4 minutes until wilted and slightly browned.

Assemble Plate

To serve, place a portion of cilantro rice on a plate, top with fish fillet, and ladle pepian sauce over the top. Add charred greens on the side.

Garnish

Sprinkle sesame seeds and fresh cilantro leaves on top for garnish.