Fish in Hoja Santa with Pasilla Chili Sauce
Inés Miselem
Prepare this nutritious recipe. This Pescado Empapelado con Hoja Santa is a delicious way to prepare fish in a rich and easy way. This recipe has a rich sauce made with tomato and pasilla chili, spiced with a touch of orange juice, cumin, and allspice. To wrap this Pescado Empapelado in Hoja Santa, we don't use parchment paper but hoja santa, also known as acuyo, which is widely used in Mexican cuisine and has pre-Hispanic origins. It provides a strong aroma and flavor to the fish, making it perfect with brothy stews or sauces based on dried chiles.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons vegetable oil, for sauce
  • 3 cloves garlic, chopped, for sauce
  • 1 cup white onion, cut into eighths, for the sauce
  • 4 tomatoes, cut into quarters, for the sauce
  • 5 pasilla chiles, for the sauce
  • 1/4 teaspoons allspice berries, for the sauce
  • 1/4 teaspoons cumin, for the sauce
  • 1 cup orange juice, for the sauce
  • 1 pinch salt, for the sauce
  • 1 cup chicken broth, for the sauce
  • 4 leaves hoja santa, washed, to wrap the fish
  • 2 white fish, in slices, skinless, robalo or huachinango
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch oregano
  • 1/2 cups white onion, sliced, for garnish
  • 1 cup nopal, cooked, for garnish
  • 1/2 cups cherry tomato, cut in half, for garnish
  • 1/4 cups panela cheese, diced, for garnish
  • 2 tablespoons olive oil, for garnish
  • 1 teaspoon oregano, for garnish
  • 1 teaspoon apple cider vinegar, for garnish
Preparation
20 mins
35 mins
Low
  • Preheat the oven to 180° C.
  • For the sauce, heat a skillet over medium heat with the oil, cook the garlic with the onion until they are translucent. Add the tomato and cook until it breaks down, then add the chiles, allspice, cumin, orange juice, salt, and chicken broth.
  • Cook until the liquid is reduced by half. Remove from heat, cool slightly, and blend until smooth. Strain and set aside.
  • For the fish, place squares of parchment paper on a board, then the hoja santa leaf and the slice of robalo. Season with salt, add the oil, and wrap with the hoja santa and parchment paper. Bake the fish on a baking sheet for 10 minutes. Remove from the oven and set aside.
  • For the garnish, in a bowl mix the onion, nopales, tomato, panela cheese, season with olive oil, oregano, apple cider vinegar, salt, and pepper to taste, set aside.
  • Serve on a plate, with the sauce in a mirror shape place the fish over the sauce and the garnish on top of the fish, enjoy.

Nutritional Information

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