Fish in Green Sauce

Pescado en Salsa Verde

• 6 cloves garlic
• 1/2 cup olive oil
• 4 Spanish onion rings
• 1 cup parsley
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons white vinegar
• 1/2 cup dry sherry
• 1 1/2 pounds whitefish fillets

Combine all the ingredients in a blender or food processor, except the fish, and process until liquified. Place the fillets in a skillet, top with the sauce, cover and cook for 15 minutes.

Notes: We weren't sure what "4 Spanish onion rings" meant, so we interpreted it to mean 4 slices of a Spanish (which is a regular yellow onion). If you don't want to use sherry, substitute apple cider or chicken broth. Finally, we used cod; it was a bit mushy. You could also use grouper, haddock, halibut, tilapia or bass.

There was quite a bit of green sauce leftover. It did have a "fishy" flavor, but that didn't stop us from using it up. It worked well spooned over some cooked chicken.