Rice-Stuffed Fish Fillets

Marielle Henaine
Give your weekly menu a twist and prepare these delish rice-stuffed fish fillets in no time! There’s no better way to take this dish to bold heights than with a 3 chiles sauce prepared with guajillo chiles, ancho chiles, and árbol chiles. The outrageously good flavor of this tasty sauce spooned over a seasoned fish fillet stuffed with yummy rice will take your tastebuds on a wild-flavorful ride.
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, or 1 tablespoon avocado oil 
  • 1/2 onions, cut into quarters 
  • 1 clove garlic
  • 3 tomatoes
  • 2 guajillo chiles
  • 3 ancho chiles
  • 3 árbol chiles
  • 3 allspice berries
  • 1 teaspoon cumin
  • 1 cup chicken broth
  • fish fillets
  • pinches salt
  • pepper
  • 1 cup rice
  • banana leaves
  • leaves parsley, for garnish
  • guajillo chiles, cut into rings, fried, for garnish
Preparation
15 mins
35 mins
Low
  • For the 3 chiles sauce: In a deep skillet, heat oil and fry onion, garlic, tomato, guajillo chile, ancho chile, árbol chile, allspice berries, and cumin. Add chicken broth and cook for 15 minutes. Transfer to a blender and blend until smooth. Set aside.
  • On a chopping board, place fish fillets and season with salt and pepper. Stuff fish fillets with rice. Roll rice-stuffed fish fillets tightly and tie with a banana leaf strip. Bake for 20 minutes at 356 ºF.
  • Ladle 3 chiles sauce on a plate and place rice-stuffed fish fillets on top garnished with parsley.

Nutritional Information

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