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Drowned Fish Toasts

20 min
15 min
Easy
11
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These drowned toasts will enchant you with their delicious guajillo sauce, the rich fish filling and the crispy toast, it will be your favorite dish of these national holidays. Super easy to prepare!
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Ingredients

4 servings
  • 2 spoonfuls of oil
  • 2 spoonfuls of onion finely chopped
  • 1 tablespoon of garlic finely chopped
  • 1 Red bell pepper diced
  • 1/4 of Cup of olive cut into slices
  • 700 grams of fish fillet diced
  • 2 pinches of Salt
  • 1 pinch of black pepper
  • 5 guajillo chili peppers roasted, deveined and soaked. for the sauce. (Reserve the water)
  • 2 cloves of garlic roast
  • 1/4 of onion grilled
  • 1 tomato roast
  • 2 dried chile de árbol peppers
  • 1 branch of coriander
  • 2 spoonfuls of oil
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 1 package of Baked cactus toasts Señor Cactus®

Preparation

For the filling, in a pan over medium heat heat the oil and add the onion, garlic, add the pepper and the olives. Cook 2 minutes, add the fish and cook for 5 more minutes or until cooked. Reservation.
For the sauce, liquefy the guajillo chile with the soaking water, the garlic, the onion, the tomato, the chile de árbol and the cilantro.
In a pan over medium heat, heat the oil and pour the sauce before. Season with salt and pepper and cook for 10 minutes.
On a plate place a baked cactus toast Señor Cactus® add a little of the fish preparation, place another toast on top and add more fish.
Pour the sauce on toast and enjoy.

PRESENTATION

In an extended dish, bathed in sauce.

TIPS

You can substitute cilantro for epazote.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
338
kcal
17%
Carbohydrates
3.1
g
1.0%
Proteins
40.3
g
81%
Lipids
18.1
g
28%
Fiber
0.2
g
0.4%
Sugar
0.4
g
0.4%
Cholesterol
96.2
mg
32%
Esha
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