Take care of your diet without losing all the flavor, with this exquisite cilantro fish, made with a creamy slightly spicy sauce, stuffed with green beans, zucchini flowers, and corn kernels. A healthy and complete dish.
1/4 packages low-fat cream cheese, (190 g) for the cilantro sauce
2 serrano chiles, for the cilantro sauce
1 clove garlic, for the cilantro sauce
1/4 onions, for the cilantro sauce
1 cup fresh cilantro, for the cilantro sauce
1 cup low-fat milk, light, for the cilantro sauce
1 tablespoon olive oil, (1/2 tbsp for the sauce and 1/2 for the filling)
salt and pepper
3 tablespoons onion, finely chopped
1 tablespoon garlic, finely chopped
1 cup green beans, for the filling
3 cups zucchini blossoms, clean for the filling
1 cup corn kernels, for the filling
4 tilapia fillets, (120 grams each)
green onion stalks, chopped for garnish
zucchini blossoms, for garnish
Preparation
20 mins
25 mins
Low
For the cilantro sauce: blend the light cream cheese with the serrano chili, garlic, onion, cilantro, and skim milk. Season.
In a medium pan, heat the oil, pour in the cilantro sauce, season with salt and pepper, cook for 10 minutes and keep warm.
For the filling, heat the olive oil and cook the onion, garlic, green beans, zucchini flowers, corn kernels, season with salt and pepper. Let cool and set aside.
Season the fish fillets, fill with the previous preparation, roll up and secure with green onion stalks. Cook in a steamer with hot water for about 10 minutes.
Serve the fish with the cilantro sauce, garnish with zucchini flower leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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