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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Salsa Margarita Chilean Seafood Sauce

March 23, 2022 by Pilar Hernandez
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Versión en español

Salsa Margarita Chilean Seafood SauceMargarita sauce is the name used to describe a shellfish or seafood sauce white based in Chile. It’s really popular and a classic dish to order at the thousand little restaurants on the beach in front of the Pacific Ocean there. Usually serve with white rice or mashed potatoes and salads.

I used a shellfish mix sold frozen at Costco for this recipe and it works like a charm, very tasty, tender, and flavorful shellfish.

This is also a dish popular on Good Friday. I hope you enjoy it!

Visit our collection of Chilean recipes here.

Salsa Margarita Chilean Seafood Sauce

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Salsa Margarita Chilean Seafood Sauce

Salsa Margarita Chilean Seafood Sauce

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Salsa Margarita is a favorite on top of any Chilean fish.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 4 fillets of white fish (tilapia, pomfret, sole) or salmon
  • 200 grams of clean oysters
  • 200 grams of cooked mussels with or without shell
  • 200 grams of deveined and tail
  • 200 grams of squid cut into rings
  • 3 tablespoons flour
  • 2 cups milk
  • oil, salt, pepper
  • tomato sauce, optional

Instructions

  1. For the sauce, heat three tablespoons of vegetable oil in a medium skillet over medium-high heat. Sear scallops, 1 minute per side, add the remaining shellfish, and cook cover for 5-7 minutes, stirring 1-2 times until seafood is cooked. Remove to a plate with a slotted spoon, so the broth remains in the pan.
    Cooking seafoodCooking seafood
  2. Add the flour and stir well. Add milk slowly, stirring all the time.
    cooked flour adding milk white sauce
  3. Add salt and pepper, let boil, and ticking over low heat for 2 minutes. Taste and adjust the seasoning. Add tomato sauce if you want the sauce to have a rosy hue. Keep warm.
    Adding seafood to the white sauce
  4. Cook the fish in another large skillet. Heat 1 tablespoon of oil over medium-high heat. Once hot, place the dried and seasoned fish on the pan, cook for 3 minutes, and turn and cook over medium heat for 2 minutes more, depending on the thickness of the fillets.
  5. Add the seafood to the sauce with the juice. Reserve some for garnish if desired. Stir.
  6. Serve the fish with the sauce.
    Salsa Margarita Chilean Seafood Sauce

Notes

The sauce can be reheated by adding a little water and, over low heat, stirring.

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Stove
  • Cuisine: Chilean

Keywords: Salsa Margarita, Chilean Shellfish Sauce

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Category: Chilean recipes, Chilean Seafood

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  1. Claudia C.

    February 6, 2021 at 1:01 am

    Hello Pilar,
    What fish do you use here in the US?
    I’m from Florida, should I look for a fresh one or frozen fish for this recipe?
    Thank you,
    Claudia

    Reply
    • Pilar Hernandez

      February 6, 2021 at 1:28 pm

      Red snapper is my favorite for this.

      Reply
      • Claudia

        February 8, 2021 at 2:44 pm

        Thank you!!

        Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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