Pepita-crusted fish

Fish in Pepita Crust Recipe

Hello! We are going to prepare a dish that combines the freshness of fish with a crunchy and flavorful layer thanks to pumpkin seeds. This recipe highlights the natural texture and taste of seafood, transforming it into a gourmet dish accessible for any kitchen.

Preparation time

These are the approximate times to carry out this recipe without complications.

• Preparation: 20 minutes
• Cooking: 25 minutes
• Total: 45 minutes
• Servings: 2
• Difficulty: Intermediate

Ingredients to prepare fish in pepita crust

For the green mole with pepitas

• 1 celery stalk
• 3 romaine lettuce leaves
• 5 medium spinach leaves
• 1 epazote sprig
• 20 tomatillos
• 4 serrano chilies, deseeded
• 1 poblano chile desvenado y sin semillas
• 1 clove of garlic
• 3 peppercorns
• 3 cloves
• 1 pinch of cumin
• 3 tablespoons vegetable oil
• 50 grams of shelled pepitas
• Salt to taste

For the crust and the fish

• 50 grams of nuts picados (pueden ser cacahuates, nueces o mezcla)
• 50 grams of lard (or butter as an alternative)
• 100 grams of corn flour
• Salt to taste
• 2 pieces of salmon or any firm fish fillet

For the potato cream

• 3 medium potatoes
• 2 cloves of garlic
• 150 grams of heavy cream
• Salt and pepper to taste

For the green herb sauce

• 2 tablespoons of parsley leaves
• 1 teaspoon of rosemary
• 1 teaspoon of thyme
• Juice of 1 lime
• Olive oil as needed

If you don't have epazote, you can substitute it with a small mix of fresh herbs like cilantro and parsley to maintain a fresh profile. Also, if lard is not available, butter or a neutral-flavored vegetable oil work well to prepare the crust.

Utensils we will use for fish in pepita crust

• Non-stick or cast-iron pan
• Pot for boiling potatoes
• Blender or food processor
• Mixing bowl
• Sharp knife and cutting board
• Spatula or mixing spoon
• Baking sheet or tray
• Measuring spoons

How to make fish in pepita crust step by step

Preparation of the green mole with pepitas

1. Wash and prepare the fresh ingredients: Wash the celery stalk, romaine lettuce, spinach leaves, and epazote sprig. Peel and thoroughly clean the tomatillos, serrano chilies, and poblano chili, removing the seeds to control the spiciness. Peel the garlic.
   Tips: Use a colander to wash the green leaves and prevent soil residue.
2. Blend everything: Place the tomatoes, chilies, green leaves, garlic, peppercorns, cloves, and a pinch of cumin in the blender. Add a little water to facilitate blending.
   Explanation: Blending raw helps preserve the fresh flavor and nutrients of the mole.
3. Fry the pumpkin seeds: Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add the shelled pumpkin seeds and fry them until they begin to brown slightly, being careful not to burn them to avoid bitterness.
   Tip: Stir the pumpkin seeds constantly so they toast evenly and maintain their texture.
4. Add the mole and cook: Incorporate the blended mixture with the fried pumpkin seeds into the pan and mix well. Cook over medium-low heat until the mole thickens slightly. Add salt to taste.
   Observation: This green mole is the base that will add moisture and concentrated flavor to the fish.

Preparation of the crust and searing of the fish

1. Prepare the nut and crust mixture: Chop the nuts and mix them in a bowl with the cubed lard and corn flour until a homogeneous paste is achieved. This mixture provides a special crunchy texture.
   Tip: If the mixture is too dry, add a little more lard; if it's too soft, add corn flour.
2. Roll out and chill the crust: Place the paste between two separators (can be wax paper or plastic) and roll it out with a rolling pin until very thin. Refrigerate for 10 minutes to harden and make it easier to handle.
   Explanation: Chilling helps prevent the crust from falling apart when placed on the fish.
3. Sear the fish: In a preheated pan, add lard and a little olive oil. Season the fish with salt and sear it first on one side until it turns golden and easily detaches from the pan.
   Note: Searing the fish ensures it remains juicy inside and prevents it from falling apart when baked.
4. Apply the egg white and place the crust: Flip the fish and spread a little egg white on the surface. This will act as glue for the toasted pepita and the crust. Place the cold crust on top, pressing lightly to adhere.
   Home tip: If you don't have egg white, you can use a little plain yogurt to adhere the crust.
5. Bake the fish: Preheat the oven to 180ºC. Put a little olive oil on the base of a baking tray and place the fish with the crust on top. Bake for 15 to 20 minutes depending on the thickness of the fillet until the fish is done and the crust is crispy.
   Note: The fish should be cooked but juicy, and the crust golden and firm.

Smooth potato cream and fresh green sauce

1. Boil and prepare the potato cream: Wash and peel the potatoes. Boil them along with the garlic cloves until tender. Drain and, while still hot, place them in a small pot. Add the heavy cream, salt, and pepper to taste. Heat over medium heat and process with a hand blender or blender until a thick and homogeneous cream is obtained.
   Tip: If you want a lighter texture, adjust the amount of cream or add a little of the cooking water.
2. Mix the salsa verde de hierbas: Process the parsley, rosemary, thyme, and lime juice in the blender while adding olive oil in a thin stream to emulsify and achieve a cohesive and bright sauce.
   Explanation: Emulsifying with oil gives a smooth texture and enhances the aroma of the herbs.

To finish and serve

On a plate, place a generous bed of potato cream. On top, carefully rest the baked fish fillet with its pepita crust. Surround with the green herb sauce to add freshness and visual contrast. It is recommended to serve the dish hot and accompanied by steamed vegetables or some fresh side dish. that complements the crispy texture and intense flavor of the fish.

Important details about the crispy texture in crusted fish

The key to achieving that crispy layer lies in the correct preparation and use of the mixture with seeds and nuts. By processing them with butter and corn flour, a malleable paste is created that, when cooled, becomes solid and easy to handle. This allows for forming a crust that, when baked, toasts and firmly adheres to the fish.

A prior searing of the fish ensures that the interior maintains its juiciness, while the crust will brown just in the oven, providing a contrast between the tenderness of the fish and the crispness of the outer layer.

Additionally, egg white is used as an adhesive agent to stick additional seeds and prevent the crust from falling apart. For those looking for variations, natural yogurt or light sauces can be used without altering the basic technique.

This crust technique can be applied to different species of fish and seafood, adapting only the cooking times. In the case of thin fish, reduce the oven time to avoid overcooking.

Importance of green mole and its complementarity with fish

Green mole, made with fresh vegetables and herbs, provides an herbal, light, and slightly spicy flavor that balances the intensity of the crusted fish. Blending the ingredients raw allows for preserving the fresh character of the vegetables, which combines well with the crispy texture of the fish.

The use of fried pumpkin seeds within the mole adds depth and a toasted touch, reinforcing the prominence of this seed in the dish. Additionally, spices like clove, cumin, and pepper provide aromatic notes that complement the marine flavors.

This mole might seem unusual in a fish dish, but its slight acidity and freshness create an interesting harmony with the protein, highlighting each bite without overwhelming the palate.

The mole in this recipe is an excellent example of how traditional Mexican cuisine can adapt to integrate ingredients like fish into contemporary and gourmet preparations.

Tips for preparing crusted fish at home and ensuring the best flavor

1. Always sear the fish over adequate heat to prevent it from falling apart when baking and to preserve juiciness.

2. Be careful with toasting the pumpkin seeds; they should not burn because they will make the dish bitter and ruin the texture.

3. The paste for the crust must be cold and firm to be able to handle it and place it on the fish easily.

4. Use egg white to properly adhere the pumpkin seeds or the crust to the fish; if you don't have it, natural yogurt is a good option.

5. Adjust the oven temperature to 180ºC; a higher temperature can burn the crust before the fish is cooked.

6. Remember that light accompaniments like fresh salads or smooth purees better highlight the crispiness and flavor of the pumpkin seed crust.

When is it ideal to enjoy pepita-crusted fish?

This dish is ideal for special occasions where you want to impress without overcomplicating the cooking. Its balance between crispy texture and juiciness makes it appropriate for family dinners or events where fish and seafood are the stars. Due to its freshness and presentation, it is also an excellent option for warm-season meals, working well accompanied by light dishes or fresh salads.