Delicious and nutritious recipe for fish tamale with yellow pepper that meets the guidelines for proper nutrition: balanced, adequate, sufficient, varied, and safe.
Sauté half a chopped onion with 1 teaspoon of butter. Add yellow peppers, previously cut into small pieces. Cook on low heat for a few minutes (3-5 min).
Transfer cooked peppers to the blender. Add the yogurt and morita sauce. Blend and add onion salt to taste.
Pour the sauce into a skillet and cook on low heat for a couple of minutes to allow the water to evaporate. Set aside and let cool.
Place the fish fillets on a tray. Season with a little garlic salt on both sides. Add the pepper sauce, ensuring the fish is covered. Let it rest for 10-15 minutes.
In a pot, sauté the remaining half onion (chopped) with a teaspoon of butter.
Add the rice and 1 cup of chicken broth. Cook until half of the broth evaporates. Add the other cup of broth and simmer until all the broth evaporates.
While the rice cooks, melt 1 teaspoon of butter in a skillet. Add the carrot, stir for a couple of minutes, and add the mushrooms. Stir until the mushrooms begin to darken. Finally, add the spinach and season with salt and pepper.
When the rice is cooked, remove the pot from the heat, add the parmesan cheese and the vegetables. Stir everything until well combined. Adjust the flavor with onion salt.
Cut sheets of aluminum foil. At the base, place 1/4 of the prepared risotto and on top, a marinated fillet, cut in half. Cover with another sheet of aluminum foil and fold the corners to seal. Repeat the previous steps with the other 3 fillets.
Preheat the oven to 150°C. When ready, place the wrapped fillets on a tray and put them in the oven for 10-15 minutes.
Serve immediately. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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