Garlic and Guajillo Fish Fillet

Guillermo Hernandez
Guillermo Hernandez
Fish fillets (of your choice) cooked with garlic and guajillo chili with a hint of red wine. It is recommended to serve on a bed of white rice and asparagus.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
57
Favorites
Collections
Planner
Grocery List
Ingredients
3
Servings
  • 4 fish fillets, of your choice
  • 1 guajillo chile
  • 4 garlic 4 garlic
  • 1 onion 1 onion
  • 1 tablespoon white wine
  • olive oil olive oil
  • salt salt
  • pepper pepper
Preparation
40 mins
25 mins
Low
  • Season the fillets with a little pepper.
  • Chop the onion and garlic, and sauté them over low heat in a pan with olive oil until golden.
  • Toast a guajillo chili, chop it, and add it to the pan.
  • When the onion, garlic, and chili are golden, add the fillets to the pan.
  • Add a tablespoon of white wine.
  • When the fillets are flipped, cover the pan and cook on low heat until the fillet is done.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by