Fish Fillet in Hibiscus Sauce

Sal Sol
Cook this original and gourmet fish in a hibiscus flower sauce with a spicy touch of morita chili, served with blanched and sautéed vegetables in butter; this delicious and healthy dish is going to be a sensation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 clove garlic, finely chopped
  • 1/4 cups sugar
  • 2 morita chiles, soaked in hot water
  • 2 cups hibiscus flower concentrate
  • 1 tablespoon butter
  • 1 pinch Sal Sol® sea salt
  • 1 pinch ground black pepper
  • 2 red snapper, cut into square portions of 200 g
  • 1 pinch Sal Sol® sea salt
  • 1 pumpkin, Italian, sliced and blanched
  • 5 asparagus, blanched and cut into 4
  • 5 green onions, cut in half and blanched
  • 2 cups beet, leaves
Preparation
50 mins
30 mins
Low
  • Add the garlic, sugar, morita chili, and hibiscus water concentrate to the blender, blend until the ingredients are well incorporated. Set aside.
  • Heat a small pot over medium heat with the butter and pour in the sauce you blended earlier, cook until it thickens, season with Sal de Mar Sal Sol® and pepper to taste. Set aside.
  • Heat a skillet over medium heat with butter, season the fish with Sal de Mar Sal Sol® and cook for 12 minutes, remove from the skillet and set aside. In the same skillet, cook the vegetables, season to taste, and set aside.
  • Serve a mirror of hibiscus sauce, place the fish in the center, and decorate with the vegetables arranged around it. Enjoy.

Nutritional Information

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