Fish Skewers
Want to give your Lent a twist? Then prepare these fish skewers with red onion, jalapeño, tomato, pineapple, cheese, and Inés® Spicy Sesame Oil, which will add a spicy touch that makes this an irresistible Mexican dish. Don't forget to accompany with tortillas and sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 3 tablespoons Spicy sesame oil Inés®
- 1 1/2 cups red onion, in medium cubes
- 1 cup Jalapeño chile, in medium cubes, seedless
- 1 1/2 cups tomato, in medium cubes, seedless
- 1 cup pineapple, in medium cubes
- 3 cups white fish, in medium cubes
- salt
- pepper
- 1 cup Manchego cheese
- 1/4 onions, grilled, for the sauce
- 2 cloves garlic, grilled, for the sauce
- salt, for the sauce
- 1 tomato, grilled, for the sauce
- 2 Jalapeño chiles, grilled, for the sauce
- 1 xoconostle, grilled, for the sauce
Preparation
5 mins
6 mins
Low
- Pour Inés® Spicy Sesame Oil into a skillet over medium heat and sauté the red onion and jalapeños for 3 minutes.
- Add the tomato, pineapple, and fish, season with salt and pepper, and cook for 3 more minutes or until the fish is well cooked.
- Add the cheese, cover, turn off the heat, and let it gratin.
- Add the garlic, onion, and salt in a molcajete. Start crushing with the pestle, incorporate the chili, the tomato, and finally, the xoconostles. Season with salt and pepper.
- Serve the fish skewers and accompany with corn tortillas and xoconostle sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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