Celebrate Lent with Knorr Pescado Primavera Recipe

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Preparation time
30 mins
Cooking time
15 mins
Difficulty
Moderate
Serves
4 people
Meal course
Baja California
Posted by
Posted on
1 cup
whole almonds, peeled
2 tablespoons
Spread Country Crock®
2 tablespoons
vegetable oil
2 lbs
fillets of cod
1 tablespoons
onion, finely chopped
3 small
Garlic cloves, finely chopped
2 tablespoons
tomato broth Knorr Chicken flavor
4 cup
Water
3 cup
Hellmann's Real Mayonnaise or Best Foods®
2 tablespoons
Lemon juice
2 tablespoons
roasted red peppers, sliced ​​(optional)
1 tablespoons
fresh parsley, finely chopped (optional)
Celebrate Lent with Knorr Pescado Primavera Recipe

With just a few more days of Lent, some may start feeling deprivation.  But it doesn’t have to be that way when you test your cooking skills in the kitchen.  Thank goodness Mexican food allows us to be flexible with many seafood and vegetable dishes.  For example, we couldn’t resist not sharing Knorr’s Almond Fish recipe, which is featured in Southern Calirfonia’s Northgate Lent cookbook this spring.  Knorr seasoning adds that authentic Latin flavor to all our favorite Lent dishes.  In fact, if you live in Southern California, you can take advantage of their Lent cooking classes, featuring dishes like Capirotada and Chile Rellenos.  

Sign up online and join in on the fun! Northgatemarkets.com/Cuaresma.  Sponsored post by Lunchbox.

  1. Season fish with salt and ground black pepper to taste. Melt Country Crock® Spread the oil in a nonstick 12-inch skillet over high medium heat and cold fish, turning once, until almost cooked through, about 4 minutes. Remove from pan and set aside.
  2. Fry onion and garlic in the same skillet over medium-high heat, stirring occasionally, for two minutes. Add the tomato broth Knorr Chicken flavored water, mayonnaise, lemon juice and ground almonds. Lower the fire to medium heat and cook for 4 minutes, stirring occasionally. Return the fish to the pan and cook until fish flakes with a fork, about 5 minutes. If desired, serve with rice. Garnish with red pepper and parsley.