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Marielle

Marielle Henaine

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Chipotle fish with corn and tomato sauce

20 min
30 min
Easy
108
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Fish recipes are so versatile that you can mix ingredients you never imagined would be a great combination. Just like this recipe of Chipotle fish with corn and tomato sauce that is served with a pico de gallo of cherry tomatos and corn. The important thing for this easy recipe is that when you cook the sauce, check if during the cooking, the mixture separates, since if so, you should cook it for 20 minutes more.
Learn more about Marielle Henaine

Ingredients

4 servings
  • 1 tablespoon of vegetable oil for the sauce
  • 1/4 of piece of onion in quarters, for the sauce
  • 1 piece of garlic for the sauce
  • 5 pieces of tomato in quarters, for the sauce
  • 2 pieces of chipotle chile pepper dry, for the sauce
  • 1 piece of chipotle peppers in adobo sauce for the sauce
  • 1 tablespoon of cumin for the sauce
  • 2 pieces of allspices for the sauce
  • 1/2 Cup of chicken soup for the sauce
  • 1 tablespoon of Butter
  • 4 pieces of red snapper filet 200 gc / u
  • 1 tablespoon of garlic finely chopped
  • 1/2 Cup of cherry tomato in halves
  • 1/2 Cup of coriander finely chopped
  • 1 tablespoon of lemon juice
  • 1/2 Cup of corn
  • 1/4 of Cup of radish finely chopped
  • 1 tablespoon of olive oil
  • enough of Salt
  • enough of black pepper
  • enough of coriander to decorate

    Preparation

    In a deep frying pan, heat the oil and fry the onion, garlic, tomatoes, chipotle chili, cumin and fat pepper until the tomatoes melt. Fill with chicken broth, season to taste with salt and cook until reduced. Cool slightly
    Blend the preparation until you get a sauce and cook again for 15 minutes or until thickening.
    In a pan with butter, cook the fish, add the garlic, salt and pepper. Cook until cooked. Remove and reserve.
    For the pico de gallo, in a bowl mix the cherry tomatos with the cilantro, the lemon juice, the corn, the radish, the olive oil, the salt, the pepper.
    Serve the fish with chipotle sauce and pico de gallo, garnish with coriander and enjoy.

    PRESENTATION

    Serve the fish with chipotle sauce and pico de gallo with corn, decorate with cilantro and enjoy.

    TIPS

    If you see that your sauce is separated is because it lacks enough cooking, we suggest you cook at least 20 minutes more to get the perfect consistency.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    119
    kcal
    6.0%
    Carbohydrates
    12.8
    g
    4.3%
    Proteins
    3.7
    g
    7.5%
    Lipids
    7.2
    g
    11%
    Fiber
    2.8
    g
    5.6%
    Sugar
    3.0
    g
    3.3%
    Cholesterol
    9.0
    mg
    3.0%
    Esha
    Rate this tip
    Ratings (1)
    Lucia Guerra Garcia
    27/04/2019 12:19:44
    Riquísimo

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