Delicious and nutritious fish tamale straight to yellow pepper that complies with the rules that characterize a correct diet: balanced, adequate, sufficient, varied and safe
Sauté half a piece of chopped onion with 1 teaspoon of butter. Add yellow peppers, previously cut into small pieces. Simmer for a few minutes (3-5 min).
Pass cooked peppers to the blender. Add the yogurt and the morita sauce. Blend and add salt and onion to taste.
Transfer the sauce to a pan and cook over low heat for a couple of minutes to allow the evaporation of water. Reserve and let cool.
Place the fish fillets in a tray. Season with a little salt with garlic, on both sides. Add peppers sauce, taking care that the fish are covered. Let stand for 10-15 minutes.
In a casserole, fry the remaining half piece of onion (chopped) with a teaspoon of butter.
Add the rice and 1 cup of chicken broth. Cook until half the broth evaporates. Add the other cup of broth and cook over low heat until all the broth evaporates.
While the rice is cooking, melt 1 teaspoon of butter in a pan. Add the carrot, stir for a couple of minutes and add the mushrooms. Stir until the mushrooms turn darker. Finally add the spinach and salt and pepper.
When the rice is cooked, remove the casserole from the fire, add the Parmesan cheese and the vegetables. Stir everything until it is well integrated. Correct flavor with salt and onion.
Cut sheets of aluminum foil. At the base, place 1/4 of the prepared risotto and top with a marinated steak, cut in half. Cover with another aluminum foil and fold at the corners so that it is sealed. Repeat the previous steps with the other 3 steaks.
Preheat oven to 150 ° C. When you are ready, place filleted steaks on a tray and put in the oven for 10-15 minutes.
Serve at the moment. Bon Appetite!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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