Fish in Chipotle with Corn and Tomato Sauce

Marielle Henaine
Fish recipes are so versatile that you can mix ingredients you never imagined would be a great combination. This Fish in Chipotle with Corn and Tomato Sauce is served with cherry tomato and corn pico de gallo. The important thing for this easy recipe is that when you cook the sauce, check if the mixture separates during cooking, as if so, you will need to cook for 20 more minutes.
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil, olive oil for the sauce
  • 1/4 onions, in quarters, for the sauce
  • 1 garlic, for the sauce
  • 5 tomatoes, in quarters, for the sauce
  • 2 chipotle chiles, dry, for the sauce
  • 1 chipotle chile in adobo sauce, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 2 allspice berries, for the sauce
  • 1/2 cups chicken broth, for the sauce
  • 1 tablespoon ghee
  • 4 red snapper fillets, 200 g each
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups cherry tomato, in halves
  • 1/2 cups fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1/2 cups corn kernels
  • 1/4 cups radish, finely chopped
  • 1 tablespoon olive oil
  • pinches salt
  • pepper
  • fresh cilantro, for decoration
Preparation
20 mins
30 mins
Low
  • In a deep skillet, heat the oil and fry the onion, garlic, tomatoes, chipotle pepper, cumin, and allspice until the tomatoes break down. Fill with chicken broth, season to taste with salt, and cook until reduced. Cool slightly.
  • Blend the mixture until you achieve a sauce and cook again for 15 minutes or until it thickens.
  • In a skillet with butter, cook the fish, add garlic, salt, and pepper. Cook until it is done. Remove and set aside.
  • For the pico de gallo, in a bowl mix cherry tomatoes with cilantro, lime juice, corn, radish, olive oil, salt, and pepper.
  • Serve the fish with the chipotle sauce and corn pico de gallo, garnish with cilantro, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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