We chop the tomato, onion, and serrano chili into small cubes and finely chop the cilantro as if we were making a salsa bandera. We mix everything and add garlic salt and pepper. Set aside.
We cut pieces of aluminum foil according to the size of our fillets so that it can be completely covered, as if making a little bag.
Once we have cut our 6 papers, we grate our cheese; if we already have it grated, it's better. Set aside.
The fillet is your choice; we sprinkle our fillet with chicken consommé, not too much because our bandera already has salt.
We will spread butter on our papers so that the fish doesn't stick to all the papers for easier handling. Once we spread the butter, we place our fish with consommé and then we add our salsa bandera on top, followed by cheese and then sliced ham in small strips. We cover it like a taco, well wrapped, and place it in a pot according to the size that fits, with a little oil. We cover it with the lid of the pan and let it cook for about 20 minutes on low heat.
It is served with white rice and green salad; it tastes great and is very nutritious.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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