The recipe for fish fillet with a creamy corn sauce will make you ask for an extra serving. You won't be able to resist its flavor accompanied by a light touch of green onion, prepare it!
7 tablespoons margarine, 5 for frying the fillets and 2 for the sauce
2 serrano chiles, finely chopped
1 can cream of sweet corn, Campbell's®
4 teaspoons chives, finely chopped
5 flour tortillas, baked
1/2 cups water
Preparation
10 mins
20 mins
Medium
Season the fish fillets, mix the flour with the epazote. Coat the fish fillets with flour.
Heat the margarine in a medium skillet over medium heat and fry the fillets one by one on both sides until golden and cooked for 10 minutes. Set aside.
In a small pot, heat the remaining margarine over medium heat and fry the serrano chili for 1 minute. Add the corn cream plus ½ can of water and cook over low heat for 10 minutes. Set aside.
Place a baked flour tortilla on a flat plate, on top of it a fish fillet, and cover with the corn cream. Sprinkle with finely chopped green onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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