Shrimp Stuffed Fish in Poblano Sauce

Carlos Lieja
You won’t believe how easy it is to prepare this shrimp-stuffed fish in poblano sauce, you’ll look like a chef to your family and friends, as it is not only low in calories and rich in protein but also visually stunning and its flavor is spectacular. You have to try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups Poblano chile, roasted, seedless, and cut into strips, for sauce
  • 1 clove garlic, for sauce
  • 1/4 white onions, for sauce
  • 1/2 cups evaporated milk, for sauce
  • 1/4 cups cream cheese, for sauce
  • 1 teaspoon salt, for sauce
  • 1 pinch pepper, for sauce
  • 2 tablespoons olive oil, for filling and for sauce
  • 2 tablespoons garlic, finely chopped, for filling
  • 1/4 cups white onion, finely chopped, for the filling
  • 500 grams shrimp, cleaned, peeled, for filling
  • 1/4 cups yellow corn kernels, for the filling
  • 1 cup Poblano chile strips, for filling
  • 6 sea bass, in fillets of 150g each
  • 3 baby corn, cut in half lengthwise
  • corn husk, in strips, to tie the fish
Preparation
10 mins
20 mins
Low
  • Preheat the oven to 180° C.
  • For the sauce, blend the poblano pepper with garlic, onion, evaporated milk, cream cheese, salt, and pepper to taste until you obtain a smooth sauce. Set aside.
  • Heat a small pot with oil and cook the sauce until it reaches boiling point, remove from heat and set aside.
  • For the filling, in a medium skillet with olive oil, cook the garlic with the onion, shrimp, corn, and poblano strips, season to taste with salt and pepper, and set aside.
  • On a cutting board, season the snook fillets with salt and pepper, fill with the previous preparation, roll up, and place a baby corn in the center, tying with corn husks, and secure with a toothpick for better support.
  • Place the rolls on a baking sheet lined with parchment paper and bake for 12 minutes. Remove from the oven and serve with the poblano sauce and enjoy.

Nutritional Information

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