Margarita 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!
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Salsa Margarita Chilean Seafood Sauce
Salsa Margarita is a favorite on top of any Chilean fish.
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- 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
- 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.
- Add the flour and stir well. Add milk slowly, stirring all the time.
- 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.
- 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.
- Add the seafood to the sauce with the juice. Reserve some for garnish if desired. Stir.
- Serve the fish with the sauce.
The sauce can be reheated by adding a little water and, over low heat, stirring.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stove
- Cuisine: Chilean
Keywords: Salsa Margarita, Chilean Shellfish Sauce
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?
Red snapper is my favorite for this.