{"id":15940,"date":"2016-11-23T16:57:03","date_gmt":"2016-11-23T16:57:03","guid":{"rendered":"https:\/\/borges1896.com\/blog\/tres-recetas-de-pescado\/"},"modified":"2016-11-23T16:57:03","modified_gmt":"2016-11-23T16:57:03","slug":"tres-recetas-de-pescado","status":"publish","type":"post","link":"https:\/\/borges1896.com\/es\/blog\/tres-recetas-de-pescado\/","title":{"rendered":"Hoy toca pescado. \u00bfC\u00f3mo lo cocino? Tres recetas originales y deliciosas"},"content":{"rendered":"<p>\u00bfTu casa se convierte en un drama cuando hay pescado para comer? Si es as\u00ed, no sufras, solo es cuesti\u00f3n de echar un poco de imaginaci\u00f3n al plato y dar una vuelta de tuerca a las recetas m\u00e1s habituales. Aqu\u00ed te dejamos algunas ideas para que pongas en pr\u00e1ctica la nueva t\u00e1ctica de ataque. \u00a1\u00c1nimo!<\/p>\n<h5><span style=\"color: #ff0000;\"><strong>Con rebozado de coco<\/strong><\/span><\/h5>\n<p>Solo con dar un toque especial al rebozado de siempre conseguir\u00e1s nuevos sabores que seguro que sorprenden a la familia tanto como les gustan. Puedes emplear cualquier pescado que habitualmente reboces, como, por ejemplo, tacos de merluza, caz\u00f3n o filetes de perca. En primer lugar, seca y sala el pescado. Seguidamente, p\u00e1salo por harina, despu\u00e9s por huevo y, finalmente, por coco rallado. Y para terminar, lo fr\u00edes en aceite de oliva virgen extra bien caliente. Cuando est\u00e9 dorado, lo retiras del fuego.<\/p>\n<h5><span style=\"color: #ff0000;\"><strong>Con salsa de c\u00edtricos<\/strong><\/span><\/h5>\n<p>Una idea perfecta para pescados grasos como el salm\u00f3n, ya que los c\u00edtricos aportar\u00e1n un equilibrio estupendo y adem\u00e1s suavizar\u00e1n ese sabor potente que tiene el pescado azul. Para medio kilo de pescado, necesitar\u00e1s unas tres naranjas, una lima (o un lim\u00f3n o un pomelo), una cucharada de az\u00facar y perejil fresco. Exprime la fruta y la calientas al fuego con el az\u00facar. Una vez disuelta, incorpora el perejil fresco bien picado. Echa aceite de oliva virgen extra y harina en una sart\u00e9n grande. Mu\u00e9velo al fuego e incorp\u00f3rale el zumo caliente. Sin dejar de mover, deja que cueza unos tres minutos. Por otro lado, sala y marca el pescado en una sart\u00e9n y, finalmente, col\u00f3calo en la salsa, espesa tras la cocci\u00f3n, para que termine de cocinarse completamente.<\/p>\n<h5><span style=\"color: #ff0000;\"><strong>Con costra de yogur<\/strong><\/span><\/h5>\n<p>Fresco, divertido e ideal para pescados preparados al vapor o hervidos. Por cada 250 g de yogur natural descremado necesitar\u00e1s la piel de medio lim\u00f3n rallada, un poquito de cilantro fresco bien picado y pimienta al gusto. Mueve bien y utiliza la mezcla para coronar el pescado, hervido o al vapor. A continuaci\u00f3n, horn\u00e9alo unos minutos y estar\u00e1 listo. Tambi\u00e9n puedes utilizar esta salsa directamente para acompa\u00f1ar pescados rebozados. Por otra parte, si tus hijos no huyen del ajo, ver\u00e1s c\u00f3mo le va de maravilla incorporar un par de dientes bien picaditos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfTu casa se convierte en un drama cuando hay pescado para comer? Si es as\u00ed, no sufras, solo es cuesti\u00f3n&#8230;<\/p>\n","protected":false},"author":2,"featured_media":15941,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hoy toca pescado. \u00bfC\u00f3mo lo cocino? 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